-=> Quoting Dave Drum to Jim Weller <=-

 -=> JIM WELLER wrote to DAVE DRUM <=-
 
 DD> Title: B.O.L.T (Bacon, Oyster, Lettuce, Tomato)
 
 JW> fresh oysters in Yellowknife run $33 for 2 dozen

 DD> $33 per 2 dozen isn't a bad price.

That was a brief special and now they're gone. They were also
standard grade petites (so about 1 pound net altogether) and not
large, fancy or choice ones.

 DD> freshly shucked oysters ... were $7.50 for a half-dozen.
 DD> this was in the '60s.

That must have been at some really fancy venue as they were running
about $1.50 a pound (so 9-10 large ones) at retail in the 1970s
and I remember a bar in 1980 that served them roasted on the half
shell during Happy Hour for 25 cents each.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Huitres Gratinees (Baked Oysters)
 Categories: French, Oysters
      Yield: 8 Servings
 
      4    Dozen oysters
    150 g  Butter
      2    Shallots
      2 tb Minced parsley
           Salt, pepper
           Bread crumbs
 
  Open the oysters carefully, reserving both shells and liquid.
  Strain the liquid into a saucepan and bring to a boil.  Lift the
  flesh off the oysters with a small fork and poach in the liquid
  for 1 minute, then drain and reserve.
  
  Preheat the oven to a high temperature.  Mince the parsley and
  shallots very finely and work them into the butter until it is
  soft and creamy. Season with salt and pepper to taste.
  
  Put the poached oysters back into their shells, fill them with the
  shallot butter, sprinkle with bread crumbs, and bake in the hot
  oven for 5 minutes. Serve very hot.
  
  From: Preston Pitman
 
MMMMM

Cheers

Jim


... Bananas on pizza? You've gone too far. I'm calling the police.

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