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 ha...
Ingredients
- 2tb broth, clam or
- 2tb juice, clam
- 2tb butter
- 1/4ts paprika
- 1pn celery salt
- 1tb sauce, worcestershire
- 9md oysters, shucked with liquor
- 11/2 tb chili sauce
Directions
- 1
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 liquo
- 2
Add oysters and simmer just until their edges start to curl, about 1 minute
- 3
Stir in chili sauce and half and half and heat through
- 4
Place a slice of toast in warm bowl, pour oyster pan roast over toast, and float remaining tablespoon of butter on top
- 5
Sprinkle with a pinch of paprika
- 6
Serve immediately
- 7
Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angele