The Tombstone Cookbook by Sherry Monahan

Author:Sherry Monahan
Language: eng
Format: epub
Publisher: TwoDot
Published: 2021-09-27T00:00:00+00:00

OYSTER PIE WITH WHITE SAUCE

Fresh fish and oysters were a specialty of the Can Can, and they were well known for their delicious oyster dishes. This one was adapted from Marion Harland’s Breakfast, Luncheon and Tea, 1875.

MAKES 1 PIE

4 cups medium oysters, fresh (shucked) or canned

2½ cups chicken stock

3 medium potatoes, cubed

2 celery stalks, chopped

1 tablespoon chopped parsley

2 cups White Sauce (recipe follows)

1 double piecrust (see recipe on page 154)

Drain the oysters, reserving the liquor. Place the chicken stock, potatoes, celery, and parsley in a large stockpot and bring to a boil. Cook for about 10 minutes, or until potatoes are tender. While this is cooking, make the white sauce.

Add the oysters to the boiling stock and allow it to return to a boil. Reduce heat and simmer until the edges of the oysters begin to curl. Remove from the heat; add the white sauce and stir. Allow this to cool.

Line the bottom of an 8 x 12-inch baking dish with one piecrust. Fill with the oyster mixture, and cover with the second piecrust. Flute the edges and bake at 375°F for 30 minutes, or until golden.

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