Gourmet oyster loaf

Yield: 8 Servings

Measure Ingredient
1 \N Long loaf sourdough French bread
\N \N Butter
1 teaspoon Garlic powder
2 \N Dozen oysters; fried
½ \N Stick butter
3 tablespoons Flour
1 cup Milk
½ teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Worcestershire sauce
½ teaspoon Paprika
¼ teaspoon Thyme
¼ teaspoon Mace
1 dash Hot sauce
1 dash Cayenne
⅓ cup Sauterne wine
½ cup Chopped ripe olives


Cut a lengthwise slice from top of bread. Scoop out inside, leaving shell.

Mix ¼ cup butter with garlic powder and spread inside of shell and lid.

Place fried oysters in shell. Make sauce by melting butter, then blend in flour. Add milk gradually, stirring constantly until thick. Stir in seasonings. Add sauterne. Pour over oysters. Add olives. Place lid on shell. Wrap in damp cloth and place on a baking sheet. Bake at 300ø for 20 to 30 minutes. Cut into 2 to 3 inch slices. Can be garnished with parsley.

Yield: 1 loaf.

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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