Title: Eddy's Oyster Loaves
Categories: Seafood Entree Bread
Yield: 6 Servings

3	sm	Loaves French Bread
1/2	ts	Garlic powder
2	tb	Melted butter
3		Doz fresh oysters
2	tb	Melted butter
		Milk

First, almost split the loaves lengthwise, leaving a hinge. Scoop out the soft middle and save the crumbs. Then add a 1/2 tsp of garlic powder (not salt) to 2 Tbls melted butter, and brush the cavities.

Next, drain the oysters and save the liquid. Saute' them in the rest of the butter till the edges curl - about 5 minutes. Put the oysters into the loaves, mix the crumbs you saved with the oyster liquid you saved, and add them, too. Shut up the loaves now. STOP HERE.

Then wrap them in cheesecloth dipped in milk, twisting the ends and tucking them under the loaf. Bake them on a baking sheet for half an hour at 350^. Cut them in half before you serve them.

6 servings

(Note from the book: Eddy was a San Franciscan who owned a bar and made small oyster loaves for his married male customers to take home to their wives. These were pacifiers. But Eddy is dead now, and Mother must pacify herself. This is good for a special lunch. I also know a family who has it traditionally as Christmas Eve supper.)

From: The Compleat I Hate To Cook Book by Peg Bracken

Food & Wine RT [*] Category 3, Topic 6 Message 168 Fri Mar 06, 1992 YLR.ROSE [Cafe Queen] at 19:25 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

previous

next