"Oyster Pan Roast "
Recipe from Arnold D. Kruck, Executive Chef

On occasion when I go to one of the food shows in NYC, I always try to make a run to Grand Central Oyster Bar. I sit down at the counter, take a look on the big board to see what oysters they have and usually they are from around the world. Order a dozen or so…ok, more than a dozen or so, and then get the oyster roast. For Valentine’s Day this year, one of our appetizers will be similar to this basic recipe so be sure to try it when you come for dinner with that special someone. Thanks and hope to see you soon…Chef Arnold

• 4 dozen oysters (you can buy pre-shucked oysters also)
• 1/2 pound butter, diced
• 6 tablespoons chili sauce (ketchup style not spicy)
• 2 teaspoons Worcestershire sauce
• 1 1/2 tablespoons lemon juice
• 1 1/2 cups oyster liquor or juice
• 1/2 teaspoon celery salt
• 1 teaspoon Hungarian Paprika
• 1/4 cup light cream
• Salt to tast

Place oysters in a deep pan. Sprinkle butter, add sauces, lemon juice and oyster liquor and seasonings; bring to boiling point and cook one minute, stirring constantly. Add cream and bring to boiling point. Salt to taste. Serve over toast square in soup plates. Yield: 6 portions.