Soak bread in strained oyster juice. Place butter in heated skillet, add chopped onions and bread which has been pressed dry with slotted spoon. Allow mixture to cook to consistency of dressing, adding chopped oysters, parsley, celery, salt and pepper. Finely chopped lemon peel may be added if desired. When mixture is cooked, let cool slightly, add Worcestershire sauce and two eggs. Mix thoroughly and fill oyster shells. Sprinkle over with bread or cracker crumbs and dot with butter. Bake in moderate oven until crumbs are golden brown. Top with lemon slices and sprig of parsley and Serve.
Cajun Country -- New Iberia, Louisiana