OYSTER PAN ROAST

Ingredients:

4 pieces French bread, 2-3 inch slices cut on a bias
1 Tbsp. butter, softened
4 Tbsp. breadcrumbs
2 Tbsp. freshly grated Parmesan cheese
1 qt. heavy cream
1 Tbsp. fresh rosemary, minced
1 Tbsp. shallots, minced
20 P & J Louisiana Oysters
1 Tbsp. parsley, finely chopped for garnish
4 sprigs fresh rosemary
salt & white pepper to taste

Chef: Palace Cafe

To make croutons, butter both sides of each piece of French bread and season with salt and pepper. Toast in a 350-degree oven until crisp.
Mix breadcrumbs and Parmesan cheese in a small bowl and reserve. Reduce cream by 1/2 over medium-heat in a heavy saucepot. Stir in rosemary and shallots and reduce sauce until it thickens a bit. Strain to remove shallots and rosemary. Ladle cream into an oven-safe skillet and bring to a boil. Add oysters and season to taste with salt & white pepper. Be careful not to over-salt the dish! Remember, the oysters are somewhat salty. Cook for 1-2 minutes, or until the ends of the oysters start to curl, then remove from heat. Sprinkle breadcrumbs and Parmesan cheese over oysters. Broil in a 350-degree oven until breadcrumbs are toasted and golden brown. To serve, place a French bread crouton in the center of each serving plate. Spoon oysters and sauce around crouton. Spear rosemary sprig through crouton and sprinkle dish with parsley.