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Oysters, Bordelaise

Carefully open twenty-four large, fresh Rockaway oysters and leave them on the deep shells. Arrange in a roasting pan. Season with a level teaspoon salt and half teaspoon paprika, equally distributed. Divide two light tablespoons finely chopped, sound shallots over the twenty-four oysters; pour one gill claret over them and carefully sprinkle three tablespoons fresh bread crumbs on top. Place in the oven to bake for ten minutes. Remove, place on a hot dish, pour all the gravy from the pan over the oysters and serve.