CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Eggs |
French |
Main dish, Seafood |
6 |
Servings |
INGREDIENTS
1 |
|
French bread loaf; (14oz) |
1/2 |
c |
Butter (or marg.) |
1 |
tb |
Onion; minced |
1/2 |
ts |
Thyme |
1/2 |
ts |
Basil |
1/2 |
ts |
Paprika |
|
|
Parsley |
6 |
|
Lemon wedges |
1 |
pt |
Oysters; drained |
1 |
|
Egg; well beaten |
1/2 |
ts |
Salt |
1/4 |
ts |
Pepper |
1 1/4 |
c |
Cracker crumbs; fine |
1/4 |
c |
Butter (or marg.); melted |
INSTRUCTIONS
OYSTER FILLING
Slice bread in half lenghtwise; scoop out soft center of lower half and
save for use in other dishes. Place both halves of loaf, cut side up, on
cookie sheet.
Melt butter in a small saucepan, and blend in onion, thyme, basil, and
paprika. Brush 2/3 of butter mixture over cut sides of bread, covering
completely. Bake at 350 degrees for 15 minutes or until slightly toasted.
Fill lower half of bread with Oyster Fillkng; cover with top half, and
brush with remaining seasoned butter. Bake an additional 5 to 10 minutes.
Cut into 6 diagonal pieces; garnish each piece with parsley and a wedge of
lemon. Serve hot.
Oyster Filling: Rinse oysters in cold water; drain. Mix egg, salt, and
pepper in small bowl. Dip oysters into egg mixture; then coat with cracker
crumbs. Saute oysters in butter until golden brown.
SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by Nancy
Coleman.
A Message from our Provider:
“With Jesus, you can do it”