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Oysters with Parmesan Cheese

Drain the oysters as free as possible from liquor; spread a dish thickly with butter, lay the oysters on it, strew finely-minced parsley over them, season with pepper, pour one-half glass of champagne over and cover thickly with grated Parmesan cheese. Put the dish into the oven, and when nicely browned on top, drain the fat carefully off the oysters, and serve, while very hot, in the same dish.