Oyster loaf - la m‚diatrice
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Oyster loaf - la m‚diatrice
  Loaf    Seafood    Oysters  
Last updated 6/12/2012 12:47:26 AM. Recipe ID 8149. Report a problem with this recipe.
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      Title: Oyster loaf - la m‚diatrice
 Categories: Main dish, Seafood
      Yield: 4 Servings
 
      1    French Bread, 12" Long
    1/3 c  Melted Butter
      1 pt Shucked Oysters, Drained
           Tabasco Sauce
           Hot Heavy Cream (Optional)
 
  Preheat oven to 425 øF. Cut off the top of the bread lengthwise,
  scoop out most of the bread of the bottom half, leaving a shell about
  3/4" thick. Brush the inside of the bottom and the cut side of the
  top with melted butter. Put the loaf and "lid," cut sides up, on an
  ungreased baking sheet, bake until toasted golden brown, about 20
  minutes (the lid will be done first; check that it does not
  overcook). Meanwhile, saut‚ the oysters in hot butter until plump.
  Add salt, pepper, a dash of Tabasco, and, if desired, a little hot
  cream. Fill the loaf with the hot fried oysters and put the lid on
  top. Heat for 10 minutes or until ready to serve. Cut in thick slices
  if the loaf is long. NOTE: Individual rolls can also be used: allow
  about 3 oysters for each one. The amount of oysters required for this
  recipe varies according to the size of the oysters and the size of
  the loaf of bread.  In any case, the bread "basket" should be filled
  to the top with oysters.
 




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Recipe ID 8149 (Apr 03, 2005)

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