| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | French | Seafood | 8 | Servings |
INGREDIENTS
| 1 | Long loaf sourdough French bread | |
| Butter | ||
| 1 | ts | Garlic powder |
| 2 | Dozen oysters; fried | |
| 1/2 | Stick butter | |
| 3 | tb | Flour |
| 1 | c | Milk |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | tb | Worcestershire sauce |
| 1/2 | ts | Paprika |
| 1/4 | ts | Thyme |
| 1/4 | ts | Mace |
| 1 | ds | Hot sauce |
| 1 | ds | Cayenne |
| 1/3 | c | Sauterne wine |
| 1/2 | c | Chopped ripe olives |
INSTRUCTIONS
SAUCE Cut a lengthwise slice from top of bread. Scoop out inside, leaving shell. Mix 1/4 cup butter with garlic powder and spread inside of shell and lid. Place fried oysters in shell. Make sauce by melting butter, then blend in flour. Add milk gradually, stirring constantly until thick. Stir in seasonings. Add sauterne. Pour over oysters. Add olives. Place lid on shell. Wrap in damp cloth and place on a baking sheet. Bake at 300° for 20 to 30 minutes. Cut into 2 to 3 inch slices. Can be garnished with parsley. Yield: 1 loaf. From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Have you thanked God today?”