Ingredients
- 9 oysters
- 30 ml juice
- 30 ml broth
- 28 gr butter
- 22 ml chili sauce
- 16 ml sauce
- 1 gr paprika
- 1 gr celery salt
- 1 gr paprika
- 1 slice toast (sliced)
In top of double boiler, place clam broth, 1 tablespoon of the butter, quarter 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.
