Oyster pan roast

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Broth, clam OR
2 tablespoons Juice, clam
¼ teaspoon Paprika
1 pinch Celery salt
1 tablespoon Worcestershire sauce
9 Oysters, shucked with liquor
1½ tablespoon Chili sauce
½ cup Half and half
1 slice Toast
1 pinch Paprika

Directions

In top of double boiler, place clam broth, 1 tablespoon of the butter, ¼ teaspoon paprika, celery salt, and Worcestershire sauce then stir gently. Add oysters and simmer just until their edges start to curl, about 1 minute. Stir in chili sauce and half and half and heat through.

Place a slice of toast in warm bowl, pour oyster pan roast over toast, and float remaining tablespoon of butter on top. Sprinkle with a pinch of paprika.

Serve immediately.

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Stanley Kramer, Oyster Bar and Restaurant, : Grand Central Station, NYC

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