| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Appetizers, Seafood, Masterchefs, New york, Obar | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. 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/mm-gc-ny.zip
A Message from our Provider:
“Beauty: an act of God”