| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
Appetizers, Fish/seafoo, To post |
8 |
Servings |
INGREDIENTS
| 6 |
sl |
Bacon |
| 4 |
tb |
Butter; divided |
| 1/2 |
c |
Flour |
| 1 |
pt |
Oysters* |
| 1 |
|
French Bread Loaf |
| 2 |
|
Cloves Garlic |
| 2 |
md |
Tomatoes; firm |
| 1 |
c |
Mayonnaise |
|
|
Horseradish; to taste |
|
|
Lemon Wedges |
INSTRUCTIONS
*Use up to 1 quart depending on size.
Fry bacon in 1 tbs. butter. When crisp, drain and crumble. Flour oysters
and fry in bacon drippings. Drain and cool slightly. Cut thick slice
lengthwise from top of French bread and save it to use a lid. Hollow out
inside of loaf and rub with mashed garlic cloves. Discard garlic. Drizzle 3
tbs. melted butten inside loaf and add oysters and crumbled bacon. Barely
sauté thick tomato slices and arrange on top of oysters. Put top of loaf
on, wrap in foil and bake at 350° for 10 to 15 minutes, depending on amount
of oysters. Slice as you would a loaf of bread, spoon mayonnaise and
horseradish mixed to taste on each serving, and garnish with lemon wedges.
Serves 8 to 10 as first course.
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
billspa@icanect.net
Recipe by: Mrs. John Casto
Posted to MC-Recipe Digest V1 #784 by Bill Spalding <billspa@icanect.net>
on Sep 17, 1997
A Message from our Provider:
“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”