Title: Oyster Pan Roast
Categories: Appetizer Seafood Regional
Yield: 1 Servings

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

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

previous

next