| 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
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