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"Well-Bred Oyster Loaf"
from Oysters A Culinary Celebration
by Jan Reardon & Ruth Ebling
Parnassus Imprints, Orleans MA, 1984*

1 pint oysters (shelled oysters, available at your fish market)
1 1/4 cups milk
4 Tb butter
1 tsp dry mustard
1/2 cup finely chopped onion
3 Tb flour
1/4 cup dry Sherry
Salt and freshly ground pepper
2 cups fine unsalted cracker crumbs (I used Matzah meal)
2 eggs
1 tsp Worcestershire sauce
2 Tb lemon juice
1/2 cup chopped parsley
Strips of green pepper (I didn't use)

Note: I drained the oysters and used the oyster liquid. I also used more mustard, sherry, Worcestershire sauce and lemon juice than called for. I reduced the amount of milk to compensate for the additional liquid from oyster liquid and extra sherry and lemon juice. I may have used less cracker crumbs -- see how thick it gets before adding the whole amount. I also added a little cayenne pepper.

  1. Drain and coursely chop the oysters, reserving the liquid (see note above).
  2. Warm 1 cup milk (or liquid) in a small saucepan
  3. Melt 3 tablespoons of butter in another saucepan, stir in the mustard and onion; and saute the onion until tender. Add the flour and cook until bubbling. Remove from the heat and whisk in the liquid. Return to heat, add the sherry and seasonings, and boil, stirring constantly, until the mixture thickens. Simmer for 3 minutes.
  4. Set aside 2 tablespoons of the crumbs for the topping, and stir the rest of the crumbs into the hot sauce.
  5. Beat the eggs lightl in a bowl, stirr in the remaining 1/4 cup milk (or liquid), Worcestershire, lemon juice, parsley, oysters, and crumb mixture.
  6. Spread the ingredients evenly in a buttered 4 1/2 x 8 1/2 x 2 1/2 inch glass baking dish, top with reserved crumbs, and dot with remaining butter. (I didn't add these crumbs and butter.)
  7. Cover with foil and bake 20 minutes at 350 degrees. Uncover and bak another 20 minutes at 350 to brown the top. (I served it upside-down so didn't brown.)
  8. Remove the loaf from the oven, run a knife around the sides of the baking dish, set a warm platter over the loaf and invert.
  9. Garnish the loaf with trips of green pepper and serve with sour cream sauce.

Sour Cream Sauce (I didn't make this)

4 Tb butter
1/4 cup chopped green pepper
1 cup chopped mushrooms
1 cup sour cream
1/4 cup cream
Salt & pepper

Melt the butter in a saucepan and saute the pepper tuntil tender. Stir in the mushrooms and cook for a minute or two until they are hot. Stir in the sour cream, cream, and season to taste. Just before serving, heat the sauce but do not allow it to boil.

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* This book is out of print but there's a new version by Reardon from a different publisher I think.

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