Louisiana Little Loaves

chef.magician's picture

Jan. 03, 2012


Crusty french rolls 8
Butter 5 Tablespoon
Shucked oysters 1/4 Pint
Lemon 1/2 , rind grated
Grated nutmeg 1 Pinch
Flour 1 Tablespoon
Milk 1/2 Cup (8 tbs)
Msg 1/4 Teaspoon
Mayonnaise 2 Teaspoon
Fresh lemon juice 1 Teaspoon
Minced chives/Parsley 1 Tablespoon



1. Chop off the tops from rolls, and cut their interiors and save the crumbs.

2. Brush 2 tbsp of melted butter, inside and outside the bread.

3. Arrange the rolls in a baking dish and brown it at 350°F.


4. Take a frying pan, and soften 2 tbsp of butter.

5. Stir in the crumbs and saute over low heat until it browns. Toss the crumbs around butter using a fork to ensure that they are evenly browned.

6. Take a saucepan, and place oysters in it along with lemon rind, ¼ tsp salt, nutmeg, and 1/8 tsp pepper.

7. Cook at low heat until its edges ruffle.

8. Take a saucepan; add 1 tbsp butter, milk and flour.

9. When mixture turns creamy, add salt, MSG and pepper and fresh lemon juice and mayonnaise.

10. Stir the mixture until well blended and add the oysters.

11. Stir the whole mixture gently until the ingredients are mixed and add half of the sauteed bread crumbs.

12. Spoon the mixture over the hot rolls.


13. Serve the Louisiana little loaves after topping with remaining minced chives or parsley and sauteed crumbs.

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 798Calories from Fat 170

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 1807 mg75.29%

Total Carbohydrates 142 g47.3%

Dietary Fiber 6 g24%

Sugars 12 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet