Oyster Pan Roast
From the Grand Central Oyster Bar, New York City
8
oysters
Splash of dry white wine
2 tablespoons of melted butter
Dash of celery salt
1 tablespoon of chili sauce
1/2 teaspoon paprika
1 teaspoon Worcestershire sauce
1/2 cup cream
1/4 cup oyster liquid
1 slice of dry toast cut in half
Place all the ingredients except paprika, cream and toast
in the top part of a double boiler over boiling water. Stir
mixture until oysters begin to curl on the edges indicating
that they are beginning to be cooked. Add cream and heat
thoroughly but do not let it boil. Pour the pan roast into
a wide soup plate over the top of the toast, dust with
paprika and serve.
Serves one.