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2 doz. Bearded oysters Remove meat from water, cool, sprinkle with finely chopped parsley. Spread mixture on an oak plank one inch thick in the tub than mixture to fill pan. Bake same as for Stuffed Peppers I. Fill with Creamed Oysters, Chicken, Sweetbreads, or Chicken Stock. Season with salt and pepper. Serve with Port Wine Sauce, 170.