Ideal for a Mardi Gras buffet and a "trumpet-tooting" loaf for hundreds of other occasions, this picture perfect stuffed oyster and spinach loaf can be prepared hours in advance, stored in the refrigerator, and heated in the oven about 45 minutes before serving. A round filled sourdough boule makes for a dramatic presentation, but a traditional Vienna loaf or baguette is equally festive. Serve with a toasty and moderate-bodied California Chardonnay.

1 pint medium sized oysters
6 slices bacon
1 10 inch round boule (round loaf of crusty bread)
4 tablespoons butter
1 minced garlic clove
3 eggs
3/4 C mayonnaise
2 C cooked chopped spinach
pinch of nutmeg
salt and freshly ground pepper
2 medium tomatoes, sliced
1/2 C freshly grated Parmesan cheese

Serves 6

Preheat oven to 350° F.

Cook the bacon in a skillet until crisp and brown; drain on absorbent paper.

Slice off the top of the boule, and hollow out the center, leaving about a 1 inch shell. Process the soft bread in a blender for crumbs for another use. Spread the inside of the lid of the bread with butter creamed with the garlic.

Whisk the eggs in a bowl with the mayonnaise; add the spinach, bacon, nutmeg, salt and pepper to taste.

Arrange half the oysters on the bottom of the boule, cover with half the spinach mixture, half the tomato slices, a layer of crumbs, and half the cheese. Repeat the layers, and replace the bread lid. Wrap the loaf in foil and bake for 45 minutes. Cut into 6 wedges with a serrated bread knife, and serve with a toss of watercress (optional).