Name: French bread stuffed with oysters
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 1.00 bread French loaf; 45.00 ml butter melted; 210.00 g oysters smoked; Tabasco sauce to taste; 2.00 cucumber pickled, finely chopped; 3.00 spring onions sliced; 1.00 eggs yolks only, hard-boiled, chopped; 15.00 ml capers; 15.00 ml fresh parsley finely chopped; 5.00 ml french mustard; 5.00 ml lemon juice; 5.00 ml sugar; 150.00 ml mayonnaise

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Ingredients (13)

1.00	bread — French loaf
45.00 ml	butter — melted
210.00 g	oysters — smoked
	Tabasco sauce — to taste

SAUCE TARTARE

2.00	cucumber — pickled, finely chopped
3.00	spring onions — sliced
1.00	eggs — yolks only, hard-boiled, chopped
15.00 ml	capers
15.00 ml	fresh parsley — finely chopped
5.00 ml	french mustard
5.00 ml	lemon juice
5.00 ml	sugar
150.00 ml	mayonnaise

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Method:

Preheat the oven to 180ºC (350ºF). Slice off the top 2-3 cm of the loaf and hollow it out, leaving a thick crust all round. Brush the outside and inside of the crust with the melted butter. Also brush the inside of the sliced-off crust. Place in the oven for about 10 minutes until the crust is crisp and golden brown. Remove from the oven. Stuff the crust with the oysters and season to taste with a little Tabasco sauce. Combine all the ingredients for the sauce tartare and spoon a little over the oysters. Replace the ‘lid’ and serve with the remaining sauce tartare.