Oyster Pie
From The Swedish, French, American cook book, 1918
Serves 6
Serve as a fish entree.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 183. The excerpt below is the record exactly as published.
Oyster Pie ( Pate d’ Huitres) a la Poulette Make pie from puff paste by lining a pie plate with thin-rolled- out puff paste; fill with beans; make a cover from the pastry; gar¬ nish it with strips (twisted in a corkscrew shape) all around, and a rosette of pastry (made from cut diamonds) in the centre. Bake until well done and golden brown. Remove cover and take out the beans. Have the crust very hot, place on a platter and fill with the Oysters a la Poulette
Cook this with the app: pantry check, scaling, and the assistant.