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 Yorks 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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|Serving Size: 1 Serving (354g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 475 (75%)|
|Amt Per Serving||% DV|
|Total Fat 52.8g||70 %|
|Saturated Fat 32.3g||161 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 150.5mg||46 %|
|Sodium 5258.5mg||181 %|
|Potassium 754.9mg||20 %|
|Total Carbohydrate 32.8g||10 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 29.6g|
|Protein 11.9g||17 %|
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Calories per serving: 637
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