Oyster Pie Picayune

Recipe Ingredients

1		Pie crust - (dough)
4		Bacon slices - crisp fried
1/2 cup	73g / 2.6oz	Shallots - chopped
1/2 cup	55g / 1.9oz	Celery - chopped
1/2 cup	46g / 1.6oz	Parsley - minced
1/4 cup	36g / 1.3oz	Bell pepper - chopped
1		Mushroom soup mix
1 1/2		Oysters - unwashed
6 1/2 oz	184g	Crab meat - white, can
2 oz	56g	Mushrooms - button, jar
1/2		Lemon - juice of
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Season all
		Tabasco - dash

Recipe Instructions

Line a greased baking dish with pie dough, bake until done but not brown.

Fry 4 slices bacon; save grease. Saute shallots, celery and bell pepper in 2 Tbsp bacon grease. Drain oysters and mushrooms and, using drained-off liquid (make up to 1 cup if necessary with water), blend in mushroom soup mix.

Heat over med. heat until thickened. Cook oysters over medium fire until edges curl. Add oysters and liquid to heavy soup mix sauce. Add shallots, celery and bell pepper.

Add drained mushrooms, parsley minced, Season-All, salt and crumbled bacon. Stir and fill pie crust.

Place fresh crust on top. Bake at 350F until brown.

Source:
Huitres Vol-au-vent Picaillon from 13 Apr 75 TIMES-PICAYUNE Recipe date: 04/13/75

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