Oyster Roll with Mushroom Sauce

Ingredients

• 1 loaf stale bread
• butter
• 1 quart mushrooms
• oyster liquor
• 1 bay leaf
• coarse sea salt
• 1 pint cream
• 2 eggs
• chopped parsley for garnish

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Cut off the top crust of the loaf of stale bread and remove the inside, leaving a 1-inch thick wall.

2. Brush the inside and outside of the loaf with butter and place it in a 400°F (200°C) oven to brown without burning.

3. Cook the oysters gently until they swell, then remove them.

4. Fill the loaf with the cooked oysters and keep hot.

5. For the sauce, cut the mushrooms into pieces and stew them in oyster liquor with butter, a bay leaf, and a little coarse sea salt for 30 minutes.

6. Add the cream and the beaten yolks of the eggs, stirring constantly until it reaches the boiling point.

7. Place the oyster roll on a hot platter, pour the mushroom sauce over it, and garnish with chopped parsley.