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OYSTER LOAF 3 doz. small oysters 2 Tbsp. butter 1 c. chopped celery 1 loaf French bread 1/2 c. melted butter 2 c. cream sauce Cream Sauce: 4 Tbsp. butter 4 Tbsp. all-purpose flour 1 tsp. salt 1/4 tsp. pepper 1/4 tsp. paprika 2 c. milk or half and half Saute oysters in 2 tablespoons butter and celery until oysters are plump, about 8 minutes, over medium heat. Cut the top crust from a pound loaf of French bread; hollow out the interior and brush the inside and top generously with 1/2 cup melted butter. Brown bread in a 450 degrees oven for 4 to 5 minutes. Add 2 cups medium cream sauce and 1 cup toasted bread crumbs to oysters. Pour mixture into browned loaf of bread; replace top and heat in a 450 degrees oven for 8 to 10 minutes. Makes 6 to 8 portions. Cream Sauce: Melt butter over low heat; add flour, salt, pepper and paprika to melted butter. Stir over low heat until smooth. Gradually stir in milk; cook, stirring con- stantly, until thickened and smooth. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |