The Blue Grass Cook Book

page 59

      OYSTER LOAF

A Creole Recipe

  1 loaf of bread,

  1 quart of oysters fried,

  1/2 teacup of tomato catsup,

  1/2 dozen small pickles or 1 dozen olives.

Cut off one end of loaf and remove the soft inside, leaving a shell, which
thoroughly butter and place in oven to toast. Fill with a layer of hot fried
oysters, a little catsup, and pickles or olives, another layer of oysters, till
shell is filled. Fasten the top on, cut in slices, and serve very hot.

A nice supper dish after theatre.

      OYSTER PATTIES
Put 1 pint of milk or cream on to boil and season with butter, mace, salt, and
pepper, and thicken with spoon of cornstarch. When thick add 1 quart of fine
oysters. Cook till edges curl. Make patties of rich puff paste, and when pastry
is brown put 4 oysters in each shell with some of the sauce.

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