Oyster Pie
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Presented as published in 1888. 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 Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 16. The excerpt below is the record exactly as published.
Oyster Pie. Pate d'Huitres. Butter the inside of a shallow pie-dish rather thickly, and line the edges with a good puff paste. Open and beard two dozen oysters, lay them on the dish, season with a little salt and cayenne, and a little grated mace, and sprinkle over them three tablespoonfuls of finely-grated bread crumbs. Mix the strained oyster liquor with a gill of. thick OYSTERS A LA MODE. 31 cream and a teaspoonful of strained lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.