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Oyster Pan Roast




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Oyster Pan Roast

2 tb Broth, clam OR

2 tb Juice, clam

2 tb Butter

1/4 ts Paprika

1 pn Celery salt

1 tb Sauce, Worcestershire

9 md 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.

From: 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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