(n.p.). Sept. 9, 1940. 1st Printing. 4 pp. unmunbered, one slip. Illustration on upper wrapper. Menu: 11" x 7"; Slip: 6-1/2" x 3-3/4". Light brown self wrappers, blue lettering, now housed in a mylar sleeve. A VG copy, corners a bit rubbed, age toning to wrappers, two purple ink stamps to menu and slip, internally clean and bright. Item #45437
The Oyster Loaf was located downtown San Francisco in the Financial District. It was known for (you guessed it!) the Oyster Loaf. This dish is claimed to have originated in San Francisco although New Orleans also makes this claim, the jury is still out. Basically an oyster loaf is set up the same way as San Francisco's "Clam Chowder in a Bread Bowl". It starts with carving out a sourdough loaf, buttering the inside, pan-frying oysters in bread crumbs then layering them in the carved out loaf until they fill the top (about 25-30 oysters) while adding lemon and parsley as you go. Then you bake it. Ta-Da!
The stamp on the menu reads "GUINNESS AND OYSTERS ARE GOOD FOR YOU" and the stamp on the slip reads "Featuring - Inglenook Sauterne or Burgundy Splits ... 15"