baked oysters, hamburg style

Open oysters just before you prepare them. Remove oysters, drain them on paper towels, dip them in melted butter. Sprinkle with salt and pepper, roll in mixture of bread crumbs, Parmesan and lemon rind. Put each oyster back on a shell and put on a dab of butter. Arrange them in a shallow baking dish. Place in a preheated 425 oven form 10 min. or until golden brown and crusty. Serve with additional Parmesan on the side, bread and butter and a glass of white wine. From: The German Cookbook by Mimi Sheraton, 1965 Posted by: Jim Weller Submitted By JIM WELLER On 11-25-95