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Pan-Roast Oysters

Lightly butter six individual shirred egg dishes. Place a toast two inches in diameter in each dish. Lay six good-sized freshly opened oysters on the toast. Evenly season with half teaspoon salt and half teaspoon paprika. Pour the liquor on the oysters around the dish and spread three tablespoons bread crumbs over them. Divide half ounce butter and place it in little pieces over the top of each; place in the oven to bake for ten minutes, or till a nice brown colour. Remove and serve.