Oyster Pie Picayune

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Title: Oyster Pie Picayune
Categories: Wildgame, Seafood
Yield: 1 servings

1 ea Pie crust (dough)
4 ea Bacon slices, crisp fried
1/2 c Shallots, chopped
1/2 c Celery, chopped
1/2 c Parsley, minced
1/4 c Bell pepper, chopped
1 pk Mushroom soup mix
1 1/2 pt Oysters, unwashed
6 1/2 oz Crab meat, white, can
2 oz Mushrooms, button, jar
1/2 ea Lemon, juice of
1/2 t Salt
1/2 t Season All
1 x Tabasco, dash

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 C 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 @ 350
til brown. Source: Huitres Vol-au-vent Picaillon from 13 Apr 75
TIMES-PICAYUNE Recipe date: 04/13/75

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