---------- Recipe via Meal-Master (tm) v8.02
  
       Title:  OYSTER PAN ROAST
  Categories: Appetizers, Seafood, Masterchefs, New york, Obar
       Yield: 1 servings
  
       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
  
        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
  
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