OYSTER LOAF

12-inch Dutch oven
1 round loaf French (or sourdough) bread
1/3 cup melted butter
1 jar (16 ounces) oysters, drained
1 1/2 cups dry bread crumbs
3 eggs, well eaten
vegetable oil, for frying

Slice off the top third of the French bread, and set aside. Scoop out the insides of the bottom, leaving a 1/2-inch thick shell. Brush the interior of the shell and cut side of the top with melted butter.

Place in prepared Dutch oven, cover and bake at 350 degrees F for 10 to 15 minutes, until lightly toasted.

Pat the oysters dry with paper towels. Roll oysters in bread crumbs, dip into beaten egg, and roll in bread crumbs a second time to fully coat.

Once bread is toasted, set aside. Fill Dutch oven with 1/4-inch oil and set over moderately high heat. Add the oysters and fry them, without crowding, for 2 minutes per side, or until golden (It may be necessary to do this in batches). Drain oysters briefly on paper towels, then place in bread bowl. When done, place lid over oyster loaf, and cut into large wedges with a sharp knife.

Variations:
Squeeze oysters with lemon juice or sprinkle with Tabasco sauce before covering with bread lid, or spread tarter sauce in bowl before filling with oysters.

Makes 6 servings
Source: California The Beautiful Cookbook, San Francisco