Oyster Pan Roast With Pepper Croutons

CATEGORY	CUISINE	TAG	YIELD
Dairy	French	December 19	1	Servings

INGREDIENTS

4	c	Cubes of Italian or French
		bread 1-inch
2	T	Olive oil
1/2	t	Freshly ground pepper
1/2	t	Salt
1/3	c	Chopped shallot
1	T	Unsalted butter
2	T	All-purpose flour
		A, 14- to 16-ounce
		can tomatoes
		crushed and drained
		in a sieve
1/4	t	Dried basil
1/4	t	Tabasco
1/4	t	Paprika
30		Oysters, shucked reserving
		the liquor
2	c	Half-and-half
1	c	Milk
		Finely chopped fresh parsley
		leaves for
		garnish

INSTRUCTIONS

Make the croutons:  In a baking pan toss the bread cubes with the oil,
the pepper, and  the salt and toast them in the middle of a preheated
350F. oven,  tossing them occasionally, for 15 minutes, or until they
are golden.  The croutons may be made 2 days in advance, cooled, and
kept in an  airtight container.  Make the pan roast:  In a saucepan
cook the shallot in the butter over moderately low heat,  stirring
occasionally, until it is softened, stir in the flour, the  tomatoes,
the basil, the Tabasco, and the paprika, and cook the  mixture,
stirring, for 8 minutes. Add the reserved oyster liquor,  strained
through a fine sieve to remove any grit, stir in the  half-and-half and
the milk, and heat the mixture over moderately low  heat, stirring and
being careful not to let it boil, until it is hot.  Add the oysters and
salt to taste and heat the pan roast until it is  hot, being careful
not to let it boil.  Divide the pan roast among 6 shallow bowls and
garnish it with the  croutons and the parsley.  Makes about 7 cups,
serving 6.  Gourmet December 1991  Converted by MC_Buster.  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 640 Calories From Fat: 391 Total Fat: 44.3g Cholesterol: 50.1mg Sodium: 1943.8mg Potassium: 1436.8mg Carbohydrates: 52g Fiber: 5.6g Sugar: 23.3g Protein: 15g