Source: A Gracious Plenty: Recipes and Recollections from the American South by John T. Edge for the Center for the Study of Southern Culture

1 unsliced loaf French bread
Unsalted butter
2 dozen oysters, fried in 1 cup cornmeal with 1/4 teaspoon salt,
    1/4 teaspoon cayenne pepper and 1 teaspoon baking powder added
Pickle slices, dill or sour

Slice the French bread in half lengthwise. Scoop out the inside of the bottom half and toast the shell. Butter inside generously and keep warm.

Fry oysters as directed in this recipe; drain. Place in the bread shell. Top with the pickle slices.

Place the top back on the loaf and warm the loaf in the oven.

Slice into 4 servings.