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Oyster Pie




Source of Recipe


Nero Wolfe Cookbook


Wolfe lifted his brows."Yes? Wait till you taste oyster pie, á la Nero Wolfe, prepared by Fritz Brenner. In comparison with American oysters, those of Europe are mere blobs of coppery protoplasm."

3 tablespoons butter 1 teaspoon soy sauce
2 shallots, minced ¼ teaspoon salt
3 tablespoons flour ¼ teaspoon freshly ground
3 dozen oysters, with their liquor black pepper
1 tablespoon finely chopped celery 3 thin slices Georgia ham
2 teaspoons finely chopped chervil ½ recipe puff pastry
(or 1 teaspoon dried leaves) 2 tablespoons milk
1 teaspoon finely chopped fresh parsley

Melt the butter in a saucepan, add the shallots, and, as soon as they are tender, but before they begin to brown, add the flour. When well blended, pour in the oyster liquor, and add the celery and herbs, the soy sauce, salt, and pepper. Let the mixture simmer for 5 minutes. Lay the oysters and ham, cut in small pieces, in a large, deep baking dish; cover with the sauce, and put on a top crust of puff pastry. Brush the top with milk, and bake for 5 minutes at 450°. Lower the heat twice at 5-minute intervals until 350° is reached. Continue baking until crust is a delicate brown and well risen (Serves 4)
Reprinted by permission from The Nero Wolfe Cookbook (Cumberland House Publishing)