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Oysters, Pauvrette

Open thirty-six good-sized fresh oysters and keep in their deep shells, being careful to detach the eyes, then place them (in their half shells) on a roasting pan. Equally season with a teaspoon salt and half teaspoon paprika, cover each oyster with a little bread crumbs, pour a little melted butter over each, then set in hot oven for ten minutes, or until they have attained a nice golden colour. Remove, carefully take up, dress on hot dish, and send to table with six quarters lemon.