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OYSTER PIE -1
Baking oysters into a pie is another means of combining a protein food with foods that are high in other food substances. As oyster pie is somewhat hearty, it may be used as the main dish of a heavy meal.
1 pt. oysters, 1 c. medium white sauce, Salt and pepper, Baking-powder biscuit dough
Cut each of the oysters into three or four pieces, and place them in a greased baking dish. Pour over them the hot white sauce and the juice from the oysters. Season with salt and pepper. Over the top, place a layer of the biscuit dough rolled about 1/4 inch thick. Set in a hot oven and bake until the crust is brown.
OYSTER PIE -2
Strain off the liquor from the oysters, and put it on to boil, with some butter, mace, nutmeg, pepper and salt; just as it boils, stir in a thickening of milk and flour; put in the oysters, and stir them till they are sufficiently stewed; then take them off, and put in the yolks of two eggs, well beaten; do not put this in while it is boiling, or it will curdle. Line a dish, not very deep, with puff paste; fill it with white paper, or a clean napkin, to keep the top paste from falling in; put on a lid of paste, and bake it. When done, take off the lid carefully; take out the paper or napkin, and pour in the oysters. Send it hot to table.
Take a large onion, 3 stalks of celery, 6 cloves of garlic, 1 can of cream of mushroom soup, 1 can of evaporated milk, 1 pound of crawfish tails, 5 table-spoons of cornstarch and pie crust for 2-crust pie. Preheat the oven to 350°. fry onions, celery and garlic in butter or olive oil.
Add milk and soup; bring to medium boil. Add crawfish, bring to medium boil again then add corn starch. Lower heat and cook for another 10 minutes or until thick. Grease pie shell w/butter and place pie shell in bottom of pan then add thickened mixture. Put on top shelf and bake at 350° for 22 minutes.
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