Oyster Pie
- Puff paste
- Oysters
- Oyster liquor
- 2 Tbsp butter
- 2 Tbsp cracker crumbs
- Salt
- Pepper
- Nutmeg or mace
Line a deep dish with good puff paste, not too rich. Roll out the upper crust and lay on a plate just the size of the pie dish. Set it on top of the dish and put into the oven so the crust may be nearly cooked before the oysters are put in for they require less cooking than the crust.
While the crust is baking, strain the liquor from the oysters and thicken. Add butter and cracker crumbs. Season with salt, pepper, nutmeg or mace. Let the liquor boil. Slip in the oysters and let it boil up once. Stir.
Remove the plate with the crust. Pour the oysters and hot liquor into the pie dish. Put the top crust on. Put it back in the oven for 5 minutes (be patient, you rascal).
While the crust is baking, strain the liquor from the oysters and thicken. Add butter and cracker crumbs. Season with salt, pepper, nutmeg or mace. Let the liquor boil. Slip in the oysters and let it boil up once. Stir.
Remove the plate with the crust. Pour the oysters and hot liquor into the pie dish. Put the top crust on. Put it back in the oven for 5 minutes (be patient, you rascal).
Submitted by May 29, 2010
15 min
30 min
45 min