| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Wildgame, Seafood |
1 |
Servings |
INGREDIENTS
| 1 |
|
Pie crust (dough) |
| 4 |
|
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 |
|
Lemon, juice of |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Season All |
|
|
Tabasco, dash |
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 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Sunsets – a gift from God”