Baltimore Oyster Loaf

Serves: 6
Total Calories: 67
Prep time:
Cook time:
Total time:


3 dozens oysters, shucked
3 loaves (small) French bread
1 clove garlic
4 tablespoons melted butter


Split the loaves of bread lengthwise, leaving a hinge along one side. Scoop out the soft centers, leaving a 1-inch shell, and break center into coarse crumbs. Set crumbs aside. Rub the inside of the loaves with cut garlic, then brush inside and crust with 2 tablespoons of the butter. Drain oysters and save liquor. Sauté the oysters in the remaining 2 tablespoons butter for 5 minutes or until the edges curl. Stuff the oysters into the hollow loaves. If additional filling is needed, use 1/2 cup oyster liquor mixed with crumbs. Close the loaves and wrap each one in cheesecloth dipped in milk. Twist the ends of the cheesecloth tightly and tuck them under the loaves. Bake on a baking sheet in a moderate oven (350°F) for 30 minutes. To serve, unwrap loaves and cut them in half.

Nutritional Facts:

Serves: 6
Total Calories: 67
Calories from Fat: 67

This Baltimore Oyster Loaf recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.

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