1 French bread loaf; (14oz)

1/2 c Butter (or marg.)

1 tb Onion; minced

1/2 ts Thyme

1/2 ts Basil

1/2 ts Paprika

Parsley 6 Lemon wedges

OYSTER FILLING 1 pt Oysters; drained

1 Egg; well beaten

1/2 ts Salt

1/4 ts Pepper

1 1/4 c Cracker crumbs; fine

1/4 c Butter (or marg.); melted

Slice bread in half lenghtwise; scoop out soft center of lower half and save for use in other dishes. Place both halves of loaf, cut side up, on cookie sheet. Melt butter in a small saucepan, and blend in onion, thyme, basil, and paprika. Brush 2/3 of butter mixture over cut sides of bread, covering completely. Bake at 350 degrees for 15 minutes or until slightly toasted. Fill lower half of bread with Oyster Fillkng; cover with top half, and brush with remaining seasoned butter. Bake an additional 5 to 10 minutes. Cut into 6 diagonal pieces; garnish each piece with parsley and a wedge of lemon. Serve hot. Oyster Filling: Rinse oysters in cold water; drain. Mix egg, salt, and pepper in small bowl. Dip oysters into egg mixture; then coat with cracker crumbs. Saute oysters in butter until golden brown. SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by Nancy Coleman.