American Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Oyster pie

Yield: 6 Servings

Ingredients:

• 4 Doz. oysters with liquor
• 2 Cloves garlic chopped
• 1 Bunch green onions fine chop
• 2 tb Chopped celery
• 1 ts Cayenne pepper (or to taste)
• 1 c Cooked chopped chicken>>>> Leftovers are best.
• 1/2 c All-purpose flour
• 1/2 ts Salt
• 1 9" double crust pie shell

Instructions:

Make roux of flour and oil until dark brown. Add green onions saute 3 min. only stirring constantly. All at once add oysters oyster liquid and the chopped chicken (or turkey). Bring to medium boil cook until ingreds. thicken heavily about 15 minutes. Add salt and pepper to taste. Pour into bottom crust and cover with top crust. Slit top crust to prevent blistering and brush with milk or 1 egg beaten with 1 tbs. of water. Bake at 425 F. until crust is golden brown. Serve hot or at room temperature. Most people prefer room temperature. A young white burgundy such as Pouilly-Fousse goes well with this dish. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

Web Standards & Support: