Oyster Pan Roast
Yield
1 servingPrep
?Cook
20 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
clam juice
or broth |
*
|
| 2 | tablespoons |
butter
|
|
| ¼ | teaspoon |
paprika
|
|
| 1 | pinch |
celery salt
|
*
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 9 | each |
oysters
shucked with liquor |
|
| 1 ½ | tablespoons |
chili sauce
|
|
| ½ | cup |
cream
half and half |
|
| 1 | slice |
bread
toasted |
|
| 1 | pinch |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
clam juice
or broth |
*
|
| 3E+1 | ml |
butter
|
|
| 1.3 | ml |
paprika
|
|
| 1 | pinch |
celery salt
|
*
|
| 15 | ml |
worcestershire sauce
|
|
| 9 | each |
oysters
shucked with liquor |
|
| 23 | ml |
chili sauce
|
|
| 118 | ml |
cream
half and half |
|
| 1 | slice |
bread
toasted |
|
| 1 | pinch |
paprika
|
*
|
Directions
In top of double boiler, place clam broth, 1 tablespoon of the butter, ¼ 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 cream 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.
