"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beaumonde Bread Recipe

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This recipe for Beaumonde Bread, by , is from The Groskopf Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gayle Groskopf
Added: Wednesday, April 6, 2005


1 loaf of unsliced French Bread
Cut X's almost through the bread diagonally and then diagonally the other way so it looks like diamonds.

Put bread in foil - leave open


1/2 lb. butter
2 T minced onion
1 T mustard
2 T lemon juice
1T poppy seeds
1/2 tsp. Beaumonde seasoning

Take 8 oz. of Swiss cheese and put between X's on bread. Toothpick together. Cover bread with mix.

Bake at 350 degrees for 30 minutes




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