1 pound macaroni (short)

1/2 cup breadcrumbs
salt and pepper
3 dozen oysters (save liquid)
flour
oregano
olive oil

Cook macaroni in boiling, salted water until tender; drain and save water.

Place layers of macaroni and oysters, alternately, in a greased casserole.

Cover with sauce made of oyster liquid, small amount of macaroni water, flour and seasoning.

Brown breadcrumbs in hot olive oil, mix with cheese and oregano and spread over macaroni.

Bake in moderate oven (350 degrees F.) about 10 to 15 minutes.

Serves 4.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org....Image -- Edouard Manet: Argenteuil, 1874.

Back to main list