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  • Writer's pictureTommy Centola

Oyster Pan Roast from Palace Cafe

Updated: Jan 4, 2020

Here is one more oyster recipe before we run out of months with R’s in them. Before modern refrigeration, oysters were believed to not be good in the summer months. Oysters would go bad in the heat while being transported. Now oysters are available year round. However, oysters start to spawn in the warm summer months, which make them not as tasty.

This dish is one of the best appetizers at the Palace Cafe, the other being the Crabmeat Cheesecake. An interesting fact about the building that Palace Cafe is in. It was once the home of Werlin’s for Music, which was the largest place in New Orleans to purchase musical instruments. Unfortunately, as the saying in New Orleans goes, it ain’t dere no more!

4 (2-3-inch)  diagonally sliced pieces of French Bread

1 tablespoon Butter, softened

Salt and Pepper to taste

1 quart (4 cups) Heavy Cream

1 tablespoon minced fresh Rosemary

1 tablespoon minced Shallots

20 freshly shucked Oysters

White Pepper to taste

1/4 cup Bread Crumbs

2 tablespoons freshly grated Parmesan Cheese

4 fresh Rosemary sprigs

1 tablespoon finely chopped Parsley

Spread both sides of the French bread pieces with the butter and sprinkle with salt and pepper. Place on a baking sheet and toast at 350 degrees until crisp. Cook the cream in a heavy saucepot over medium-high heat until reduced by 1/2. Stir in the minced rosemary and shallots. Cook until the sauce is slightly thickened. Strain the mixture into an ovenproof skillet and bring to a boil. Add the oysters and season with salt and white pepper; do not over salt as the oysters are somewhat salty. Cook for 1 to 2 minutes or until the edges of the oysters begin to curl. Mix the bread crumbs and parmesan cheese in a small bowl and sprinkle the mixture over the oysters. Broil at 350 degrees until the top is golden brown. Place one toasted French bread crouton in the center of each of 4 serving plates and spoon the oyster mixture around the crouton. Spear a rosemary sprig through each crouton and sprinkle with parsley. Serves 4.

Coming Soon: Creole Cajun Chef’s Creole Shake


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