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PANNED OYSTERS (Drain and wash sufficient)

Drain and wash sufficient oysters for the number of persons to be served. Put a tablespoon of butter in the blazer and when hot turn in the oysters, adding the juice of a half lemon and a teaspoon of chopped parsley. The oysters should be left only until plumped and the gills a little ruffled. They must not change color, or be fried in the least. Season with salt and white pepper and serve on toast.