Oyster: Oyster Pan Roast
Source of Recipe
New York's Master Chefs, Bon Appetit Magazine
List of Ingredients
2 tb Broth, clam OR 2 tb Juice, clam
1/4 ts Paprika
1 pn Celery salt
1 tb Worcestershire sauce
9 Oysters, shucked with liquor
1 1/2 tb Chili sauce
1/2 c Half and half
1 sl Toast
1 pn Paprika Recipe
In top of double boiler, place clam broth, 1 tablespoon of the butter, 1/4 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.
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