INGREDIENTS

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)
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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