Oyster Pan Roast

Recipe Ingredients

2 tablespoons	30ml	Broth - clam or
2 tablespoons	30ml	Juice - clam
2 tablespoons	30ml	Butter
1/4 teaspoon	1.3ml	Paprika
1		Celery salt
1 tablespoon	15ml	Worcestershire sauce
9 tablespoons	135ml	Oysters - shucked with liquor (medium)
1 1/2 tablespoons	22ml	Chili sauce
1/2 cup	118ml	Half and half
1		Toast
1		Paprika

Recipe Instructions

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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