Seafood Oyster Loaf

posted by Sally OH 07-29-98 3:26 PM

Bon Appetit March 1977, page 47.
Serves 4-6

1 lg round loaf of sourdough French bread
1/4 lb of butter
1 pkg frozen chopped spinach, drained
3 eggs beaten
3/4 c. mayo
salt and freshly grated pepper
pinch of nutmeg
Bread crumbs, toasted
15 med raw oysters or one 10 oz jar
2 med tomatoes, sliced into thin wedges
1/2 c grated swiss or parmesan

Remove the top of the loaf of bread,saving it for later use as a lid. Pull out the inside for the toasted crumbs.
Butter the inside of the loaf.

Mix spinach with the eggs and mayo. Add nutmeg, salt and pepper.

Preheat oven to 350*. Place a layer of oysters, the spinach mixture, the tomato slices, then breadcrumbs, then the
cheese. Repeat until loaf is full, ending with crumbs and cheese.

Bake 30-40 minutes or until mixture is set. Cut in pie shaped wedges to serve. (Wrap loaf in foil if crust is browning too rapidly.)

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