16 freshly shucked oysters with 1/2 cup of their liquor
2 tablespoons bottled ketchup-style chili sauce such as Heinz
2 tablespoons dry white wine
2 teaspoons Worcestershire sauce
1/4 teaspoon celery salt
1/2 stick (1/4 cup) unsalted butter
1/2 cup heavy cream
2 slices crusty bread, toasted
paprika to taste

In a metal bowl or double boiler set over a saucepan of simmering water stir together
oysters with their liquor, chili sauce, wine, Worcestershire sauce, celery salt,
and 2 tablespoons butter and simmer, stirring occasionally, just until
edges of oysters begin to curl, about 5 minutes.
Add cream and bring barely to a simmer (do not let boil).
Put toast in 2 bowls and top with remaining butter.
Ladle oyster mixture over toast and sprinkle with paprika.

Makes 2 servings.