Makes 6
For the waffles, use the first waffle recipe. Then prepare this filling: Pour 1 pint small oysters into 1 cup scalded milk, and remove the oysters at once. To the scalded milk, add 2 tablespoons butter, salt, black pepper, celery salt, and nutmeg to taste. Bring the milk mixture again to the boiling point, and add 1 tablespoon sieved and browned soda cracker crumbs, 1 cup heavy cream, scalded, and 3 tablespoons good Sherry. Stir the whole until it is smooth and well blended; then add the oysters, reheat, and pour a part at once into the center of a baked waffle. Cover with another waffle, and serve sandwich fashion. Or leave the top waffle off, if you like to see the filling.
This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.