Categories: Seafood, Main dish, Breads 
      Yield: 6 servings 
  
      3 sm Loaves French Bread 
    1/2 ts Garlic powder 
      2 tb Melted butter 
      3    Doz fresh oysters 
      2 tb Melted butter 
           Milk 
  
  First, almost split the loaves lengthwise, leaving a hinge. Scoop out the 
  soft middle and save the crumbs. Then add a 1/2 tsp of garlic powder (not 
  salt) to 2 Tbls melted butter, and brush the cavities. 
   
  Next, drain the oysters and save the liquid.  Saute' them in the rest of 
  the butter till the edges curl - about 5 minutes. Put the oysters into the 
  loaves, mix the crumbs you saved with the oyster liquid you saved, and add 
  them, too.  Shut up the loaves now. STOP HERE. 
   
  Then wrap them in cheesecloth dipped in milk, twisting the ends and tucking 
  them under the loaf.  Bake them on a baking sheet for half an hour at 350^. 
  Cut them in half before you serve them. 
   
  6 servings 
   
  (Note from the book: Eddy was a San Franciscan who owned a bar and made 
  small oyster loaves for his married male customers to take home to their 
  wives. These were pacifiers. But Eddy is dead now, and Mother must pacify 
  herself.  This is good for a special lunch. I also know a family who has it 
  traditionally as Christmas Eve supper.) 
   
  From: The Compleat I Hate To Cook Book by Peg Bracken 
   
  Food & Wine RT [*] Category 3, Topic 6 Message 168 Fri Mar 06, 1992 
  YLR.ROSE [Cafe Queen]        at 19:25 EST 
   
  MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT 
  Cookbook echo moderator at net/node 004/005