- 8 oysters
- 2 tablespoon sweet butter
- 1 tablespoon chili sauce
- 1 tablespoon worcestershire sauce
- 1/4 cup oyster liquor
- 1/2 teaspoon paprika
- 1 dash celery salt
- 1 ounce clam juice
- 1/2 cup cream
- 1 slice dry toast
Place all ingredients except cream, toast and 1 tbsp.
of the butter in the top part of a double boiler over boiling water.
Don’t let the top of the boiler touch the water below.
Whisk or stir briskly and constantly for about 1 minute, until oysters are just beginning to curl.
Add cream and continue stirring briskly.
Do not boil.
Pour pan roast into a soup plate over the slice of dry toast.
Top with remaining 1 tbsp.
butter, and sprinkle with paprika.