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1 French bread loaf; (14oz)
1/2 c Butter (or marg.)
1 tb Onion; minced
1/2 ts Thyme
1/2 ts Basil
1/2 ts Paprika
Parsley 6 Lemon wedges
——————————-OYSTER FILLING——————————-
1 pt Oysters; drained
1 Egg; well beaten
1/2 ts Salt
1/4 ts Pepper
1 1/4 c Cracker crumbs; fine
1/4 c 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.
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