Oyster Pan Roast

Servings: 1
Ingredients:

2 tb Broth, clam OR                      9 md Oysters, shucked with liquor
2 tb Juice, clam                     1 1/2 tb Chili sauce
2 tb Butter                            1/2 c  Half and half
1/4 ts Paprika                             1 sl Toast
1 pn Celery salt                         1 pn Paprika
1 tb Sauce, Worcestershire

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.

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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