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Oysters, Herman

Prepare half the quantity only of spinach veloute. Open thirty-six good-sized fresh oysters and keep them on their deep shells, being careful to detach eyes from shells. Season evenly with a teaspoon salt and half teaspoon paprika, squeeze over juice of a lemon, evenly spread spinach over oysters and place them in a small roasting pan. Sprinkle a little grated Parmesan cheese over, set in oven for fifteen minutes, remove, dress on a dish and serve.