| 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
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