Oyster Loaf
1 quart oysters, breaded and fried according to recipe In The Kitchen On Line Cookbook, fish.
1 16-18 inch loaf French Bread
1 large fresh tomato, chopped
1/2 head lettuce, thinly shredded
Mayonnaise
Tarta Sauce
Cut 1/3 top off of 16-18 inch French bread; scoop out inside of bottom part (reserve to make fresh bread crumbs for breading oysters or putting on top of casseroles) and fill with fried oysters (about 1 quart). Place top on loaf and bring to table. Slice loaf into four portions. Serve with chopped tomato, shredded iceberg lettuce, mayonnaise, and tartar sauce.
Goes great with Amber Ale