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