INGREDIENTS:
4 c  Firm white bread (Italian or
-French or sourdough)
1/2 c  Butter
Salt and cayenne pepper
1 pt Raw oysters, well-drained
1 tb Lemon juice
1 sm Onion, grated
1/2 c  Whipping cream

paprika (TIP:) This dish can be made with oysters of
*any* size. While fresh ones ARE best, thawed, frozen
oysters *may* be used. If you wish, prepare the
dish and refrigerate it for several hours before
baking. Or, on the other hand, you can cut and
brown the bread cubes ahead of time. The rest can be
finished in minutes, once the bread is browned.

Remove the crusts from the bread. Cut the bread into
quarter-inch cubes; in a large skillet, melt half the
butter. Add 2 cups of bread cubes and toss over LOW
HEAT until theyre golden-brown. Sprinkle the cubes
lightly with salt and caynne, stirring constantly.

Brown the remaining cubes in the remaining butter.
Sprinkle again with the cayenne and the salt.

Cover the bottom of a 2-quart baking dish with 1/3
of the bread cubes; top the bread evenly with half
the oysters, sprinkle with salt and cayenne, half
the lemon juice and half the onion. Cover with 1/3
of the bread cubes and sprinkle with salt, cayenne,
the rest of the lemon juice and the onion. Pour in
the cream, and top with the last third of the bread
cubes. Sprinkle with paprika to make pretty.

Bake at 325 degrees for 25 to 35 minutes and serve
*immediately*.