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
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
Yields
6 Servings