Home › Sandwiches › Oyster Loaf

Oyster Loaf

Take a stale loaf of good bread and with a sharp knife cut off the top; scrape out the greater portion of the crumbs and brush it thoroughly, inside and out, with melted butter. Brush the top with butter also, put both on a pan and set in a hot oven until nicely crisped. Pick over and drain forty good-sized oysters and thoroughly dry each on a cloth. Dip them singly into slightly beaten egg seasoned highly with salt and pepper and roll in well dried bread crumbs. Let stand for half an hour, then egg and crumb them a second time. Make a cream sauce with two tablespoonfuls of butter, two tablespoonfuls of flour and one and one-half cupfuls of cream or rich milk; season with salt and pepper, simmer for five minutes, add one heaping tablespoonful of chopped parsley, ten drops of onion juice and one teaspoonful of lemon juice and set over hot water. Immerse the oysters, a few at a time, in smoking hot fat until all are cooked a golden brown. Arrange them in the hot loaf and serve quickly.