Recipe - Eddys Oyster Loaves

3 small Loaves French Bread
One half teaspoon Garlic powder
2 tablespoon Melted butter
3 Doz fresh oysters
2 tablespoon Melted butter
Milk

First, almost split the loaves lengthwise, leaving a hinge. Scoop out the
soft middle and save the crumbs. Then add a One half tsp of garlic powder (not
salt) to 2 Tbls melted butter, and brush the cavities.

Next, drain the oysters and save the liquid. Saute' them in the rest of
the butter till the edges curl about 5 minutes. Put the oysters into the
loaves, mix the crumbs you saved with the oyster liquid you saved, and add
them, too. Shut up the loaves now. STOP HERE.

Then wrap them in cheesecloth dipped in milk, twisting the ends and tucking
them under the loaf. Bake them on a baking sheet for half an hour at 350^.
Cut them in half before you serve them.

6 servings

(Note from the book: Eddy was a San Franciscan who owned a bar and made
small oyster loaves for his married male customers to take home to their
wives. These were pacifiers. But Eddy is dead now, and Mother must pacify
herself. This is good for a special lunch. I also know a family who has it
traditionally as Christmas Eve supper.)

From: The Compleat I Hate To Cook Book by Peg Bracken

Food & Wine RT [*] Category 3, Topic 6 Message 168 Fri Mar 06, 1992
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