Drain twenty-five large fat oysters. Remove the hard part, and fill the space with a forcemeat made from quarter cup of finely chopped chicken, same quantity of crumbs, tablespoonful of thick cream, a half teaspoonful of salt, dash of paprica, all mixed well together. Dust the oysters with salt and pepper. Beat two eggs without separating; add to them two tablespoonfuls of oyster liquor, and one of warm water. Dip the oysters first in crumbs, then in the egg mixture, and then again in crumbs, being careful not to lose the stuffing. Fry in smoking hot oil. Serve as fried oysters. In placing the stuffing, press it in without bruising the oyster, but sufficiently firm to keep it in its place.