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Helena, Arkansas, Oyster Loaf



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Helena, Arkansas, Oyster Loaf

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

Slice top from bread loaf. Remove as much of the crumb as possible to leave
an empty crust. Brush melted butter generously inside the empty loaf and on
the top. Toast crust and top in oven. Roll oysters in meal, salt and
pepper, and fry until crisp and golden. Place a layer of oysters on bottom
of loaf followed by small amounts of mustard pickle and ketchup. Press the
garnish of olives and lemon slices amongst the oysters. Add more oysters
and repeat the process until the loaf is filled. Replace top, reheat
briefly in oven, and serve by slicing loaf into several pieces. Yield: 3 to
5 servings per loaf.

RICHARD ALLIN

Ingredients:

1 Loaf of white bread;
-unsliced and staled 1 day
-if possible
Melted butter
1 -(up to)
2 pt Fresh oysters; drained
Corn meal
Salt
Pepper
1/4 -(up to)
1/2 c Crosse and Blackwell mustard
-pickle (optional)
1/2 c Ketchup
Green olives; preferably
-with pits
1 Lemon; thinly sliced
1/4 c Bite-sized pieces of celery

Serves:

4 Servings

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