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Oyster Pan Roast


1 pint heavy cream
1 tablespoon butter
20 oysters, shucked
4 tablespoon shallots, minced
1 tablespoon rosemary, minced
4 slice french bread, 1 oz each, cut on bias
1 tablespoon parsley, chopped
4 tablespoon breadcrumbs
2 tablespoon parmesan cheese
salt and white pepper
4 6 inch flash skillets

In a 2 quart saucepan add butter and shallots and sweat. Add heavy cream, reduce to 8 ounces. In each of the 4 skillets, add 2 ounces cream reduction and 5 oysters. Place each on the stove top and bring to a boil. Remove from heat. Sprinkle breadcrumbs and cheese over each oyster. Place sliced French bread in center of skillet and place back in oven for 3 to 5 minutes. Sprinkle with parsley.

Serves 4

Chef Gus Martin
Palace Cafe
New Orleans LA




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.