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