1 ea Pie crust (dough) 4 ea Bacon slices, crisp fried 1/2 c Shallots, chopped 1/2 c Celery, chopped 1/2 c Parsley, minced 1/4 c Bell pepper, chopped 1 pk Mushroom soup mix 1 1/2 pt Oysters, unwashed 6 1/2 oz Crab meat, white, can 2 oz Mushrooms, button, jar 1/2 ea Lemon, juice of 1/2 t Salt 1/2 t Season All 1 x Tabasco, dash Line a greased baking dish with pie dough, bake until done but not brown. Fry 4 slices bacon; save grease. Saute shallots, celery and bell pepper in 2 Tbsp bacon grease. Drain oysters and mushrooms and, using drained-off liquid (make up to 1 C if necessary with water), blend in mushroom soup mix. Heat over med. heat until thickened. Cook oysters over medium fire until edges curl. Add oysters and liquid to heavy soup mix sauce. Add shallots, celery and bell pepper. Add drained mushrooms, parsley minced, Season-All, salt and crumbled bacon. Stir and fill pie crust. Place fresh crust on top. Bake @ 350 til brown. Source: Huitres Vol-au-vent Picaillon from 13 Apr 75 TIMES-PICAYUNE Recipe date: 04/13/75
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