Yield: 4 Servings
|1||Loaf Italina bread|
|½ pint||Shucked Maryland oysters, drained|
|Flour for sprinkling|
|Salt and pepper to taste|
|½ cup||Sour cream|
Slice bread lengthwise; scoop out soft bread inside to form a shell.
In skillet, fry bacon until crisp. Remove and drain. Sprinkle oysters with flour and fry in bacon fat until browned on both sides. Remove and keep warm. Slice tomatos and cook in remaining bacon fat until heated through, about 15-20 minutes. Place cooked bacon, oysters, and tomatos in bread. Cut bread diagonally into slices. Mix sour cream and horseradish and serve as a sauce. Makes 4 servings.