Oysters with Bread Filling
This is a sturdy, yet special meal that is less laborious than the preparation of fried oysters. One does need forethought to get this dish fixed by mealtime, however.
Oysters with bread filling can be adapted to the size of the crowd at the table. This recipe, in the words of one who has made the dish frequently, allows the cook some latitude. But be warned by the wisdom of an experienced oysters-with-bread-filling baker, “Don’t worry about having leftovers. Just be sure you make enough!”
Ingrediënten
- white or whole wheat bread sliced
- butter or margarine
- oysters with liquid
- milk
- salt and pepper
Instructies
- The day before serving the filling, cut the bread up into ¾ inch cubes.
- Pile them in a dishpan, then cover it with a tea towel so the bread dries out a bit, but not too much.
- The next day melt butter or margarine (use about 1 cup to a pound loaf of bread) in a larger pan.
- Remove half of it and set aside.
- Add bread cubes to the butter in the pan.
- Pour the reserved butter over the cubes and stir.
- Continue stirring the bread over heat until it browns but doesn’t burn.
- Take a long shallow pan and cover the bottom of it with one-half of the browned bread cubes.
- Follow that with a layer of 1–1½ dozen oysters (either whole or cut up), then the remaining bread cubes and another 1–1½ dozen oysters.
- Pour the oyster liquid, mixed with ¼–½ cup milk, over the bread and oysters.
- The filling should be damp throughout, but not soggy or wet.
- (Add more milk if it seems too dry or more bread if it’s gotten too wet.
- ) Salt and pepper to taste.
- Bake uncovered at 275°–300° until the filling is heated through (stir it up to check) and slightly browned on top.
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