San Francisco Oyster Loaf (1968)

• 2 dozen medium-sized oysters
• 1 loaf sourdough French bread
• 1 cup melted butter
• 3 eggs, slightly beaten
• fine dry bread crumbs
• Sliced lemon
• 1/4 cup chopped parsley
• Salt and pepper

Remove top from round or oval loaf of French bread and save.  Hollow out loaf, then brush inside of load and lid liberally with some of the melted butter.  Bake in hot oven, 400 degrees, until very hot and toasted.

While loaf is heating, roll oysters first in bread crumbs, then in beaten eggs, and then again in bread crumbs.  Fry oysters in the rest of the melted butter in a heated heavy frying pan.  Fry on both sides, but be careful to not overcook.  Four to 5 minutes is enough to brown them.

Fill the hot, crusty bread with the fried oysters. Pour a little of the butter  in which the oysters were cooked over them. Cover with thin slices of lemon and sprinkle with shopped parsley.  

Place toasted lid on loaf and serve.  Serve 6 oysters per person, then slice the bread case and serve. Serves 6.

(Origin - "Trader Vic's Pacific Island Cookbook with Side Trips to Hong Kong, Southeast Asia, Mexico, and Texas" by Trader Vic, 1968)

More Oyster Recipes

Creamed Oysters (1904)

New Orleans Oysters A La Poulette (1932)

Cream of Oyster Soup (1965)

Oysters in Champagne (1965)

Old Bookbinder's Oysters, Broiled (1961)