1    French Bread, 12" Long
1/3 c  Melted Butter
1 pt Shucked Oysters, Drained
Tabasco Sauce
Hot Heavy Cream (Optional)

Preheat oven to 425 F. Cut off the top of the bread lengthwise, scoop out
most of the bread of the bottom half, leaving a shell about 3/4″ thick.
Brush the inside of the bottom and the cut side of the top with melted
butter. Put the loaf and “lid,” cut sides up, on an ungreased baking sheet,
bake until toasted golden brown, about 20 minutes (the lid will be done
first; check that it does not overcook). Meanwhile, saut‚ the oysters in
hot butter until plump. Add salt, pepper, a dash of Tabasco, and, if
desired, a little hot cream. Fill the loaf with the hot fried oysters and
put the lid on top. Heat for 10 minutes or until ready to serve. Cut in
thick slices if the loaf is long. NOTE: Individual rolls can also be used:
allow about 3 oysters for each one. The amount of oysters required for this
recipe varies according to the size of the oysters and the size of the loaf
of bread. In any case, the bread “basket” should be filled to the top with
oysters.