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.