In top of double boiler place clam broth, 1 tbsp. of the butter, paprika, celery salt and Worcestershire sauce; stir gently. Add oysters and simmer just until their edges start to curl, approximately 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. Float remaining tbsp. of butter on top. Sprinkle with a pinch of paprika. Serve immediately.
Author's Comments
Source: Chef Stanley Kramer of the Oyster Bar and Restaurant, Grand Central Station, New York.
Instructions
In top of double boiler place clam broth, 1 tbsp. of the butter, paprika, celery salt and Worcestershire sauce; stir gently. Add oysters and simmer just until their edges start to curl, approximately 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. Float remaining tbsp. of butter on top. Sprinkle with a pinch of paprika. Serve immediately.
Author's Comments
Source: Chef Stanley Kramer of the Oyster Bar and Restaurant, Grand Central Station, New York.