| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
|
Loaf of white bread; unsliced and staled 1 day if possible |
|
|
Melted butter (up to) |
| 2 |
pt |
Fresh oysters; drained |
|
|
Corn meal |
|
|
Salt |
|
|
Pepper (up to) |
| 1/2 |
c |
Crosse and Blackwell mustard pickle (optional) |
| 1/2 |
c |
Ketchup |
|
|
Green olives; preferably with pits |
| 1 |
|
Lemon; thinly sliced |
| 1/4 |
c |
Bite-sized pieces of celery |
|
5 |
servings per loaf. |
INSTRUCTIONS
Slice top from bread loaf. Remove as much of the crumb as possible to leave
an empty crust. Brush melted butter generously inside the empty loaf and on
the top. Toast crust and top in oven. Roll oysters in meal, salt and
pepper, and fry until crisp and golden. Place a layer of oysters on bottom
of loaf followed by small amounts of mustard pickle and ketchup. Press the
garnish of olives and lemon slices amongst the oysters. Add more oysters
and repeat the process until the loaf is filled. Replace top, reheat
briefly in oven, and serve by slicing loaf into several pieces. Yield: 3 to
RICHARD ALLIN
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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