Recipe - Low Country Oyster Loaf

1 French bread loaf; (14oz)
One half cup Butter (or marg.)
1 tablespoon Onion; minced
One half teaspoon Thyme
One half teaspoon Basil
One half teaspoon Paprika
Parsley
6 Lemon wedges

OYSTER FILLING
1 pt Oysters; drained
1 Egg; well beaten
One half teaspoon Salt
One fourth teaspoon Pepper
1 One fourth cup Cracker crumbs; fine
One fourth cup Butter (or marg.); melted

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.