Oyster Pan Roast The Gourmet Cookbook edited by Ruth Reichl adapted from the Oyster Bar and Restaurant's version at Grand Central Station in New York Yield: 4 servings 3/4 cup shucked small oysters (about 32), drained, liquor reserved up to 2/3 cup bottled clam juice, if necessary 1/4 cup bottled ketchup-style chili sauce 1/4 cup dry white wine 4 tsp. Worcestershire sauce 1/2 tsp. celery salt 1 stick (8 tbsp.) unsalted butter, softened 1 cup heavy cream 4 slices crusty bread, toasted Pinch of paprika, or to taste If oysters did not yield 1 cup liquor, add enough clam juice to measure 1 cup (if there is more than 1 cup liquor, discard excess). Stir together oysters, liquor, chili sauce, wine, Worcestershire sauce, celery salt, and 2 Tbsp. butter in a metal bowl or top of a double boiler. Set over simmering water and simmer, stirring occasionally, just until edges of oysters begin to curl, about 5 minutes. Add cream and bring to a bare simmer; do not let it boil. Top toast with remaining 6 tbsp. butter and put in four bowls. Ladle hot soup over toast and sprinkle with papricka. Note: Ruth Reichl adds:"The chili sauce is an important component of the overall flavor; ketchup is not a recommended substitution". Further Note: See also Oyster Stew.

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