|French bread loaf||1 Small|
|Butter||125 Gram, melted|
|Oysters/24 fresh||2 (Drained)|
|Eggs||2 (Beaten With 2 Tablespoons Water)|
|Dried breadcrumbs||1 Cup (16 tbs)|
|Ground black pepper||To Taste|
|Worcestershire sauce||To Taste|
Cut the bread in half lengthwise. Scoop out the centre and set aside (use to make breadcrumbs, which may be kept in the freezer). Brush the inside of the bread with melted butter, place on an oven tray 81 and toast lightly in a very hot oven 220C (425F). While the bread is heating, dip oysters in beaten egg mixture then roll in breadcrumbs. Heat remaining butter in a frying pan and saute the oysters for 20 seconds only, just until the edges begin to curl. Spoon oysters into one half of the toasted loaf, sprinkle with salt, pepper, a little paprika and Worcestershire sauce, cover with the other half of the loaf and serve immediately, cut into chunks. Pass lemon wedges separately. Serves 4.
OYSTER CLUB SANDWICH: Follow the recipe, but add a layer of grilled bacon rashers and one of sliced tomato just before adding the top crust.