Oysters with Parmesan cheese
(Contributed)
Drain the oysters free from all liquor. Lay in a well-buttered baking-dish, sprinkle over with finely-minced parsley, season with salt and pepper; over all pour one-half glass of champagne and cover thickly with grated Parmesan cheese. Put in the oven until nicely browned on top. Take out; drain all the fat from it, and serve while very hot in the dish in which it was baked.