| 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.
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