Recipe - Oyster Pan Roast

2 tablespoon Broth, clam OR
2 tablespoon Juice, clam
2 tablespoon Butter
One fourth teaspoon Paprika
1 pn Celery salt
1 tablespoon Sauce, Worcestershire
9 md Oysters, shucked with liquor
1 One half tablespoon Chili sauce
One half cup Half and half
1 sl Toast
1 pn Paprika

In top of double boiler, place clam broth, 1 tablespoon of the
butter, One fourth 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip