Drain the oysters and reserve the liquor for some other dish. Butter a pudding-dish, cover the bottom with oysters, and these with fine cracker-crumbs; sprinkle the crumbs with bits of butter, minced parsley, celery-salt, here and there a few capers and a dust of paprica, and moisten with cream or with milk which has been heated and thickened slightly with a white roux, and allowed to cool. Now another layer of oysters, more seasoned crumbs and cream, until the dish is full, having crumbs thickly dotted with butter on top.

Bake covered until it bubbles, uncover and brown lightly. It should require not more than half an hour.