Hangtown Pie Recipe
Ingredients
8-inch pie shell, baked
1 jar (12 oz.) fresh oysters
Flour
1 egg, slightly beaten with 1 tablespoon water
Fine dry bread crumbs or cracker meal
2 tablespoons each butter and lard (or bacon fat)
4 eggs, slightly beaten
2 tablespoons cream
Salt
Pepper
2 tablespoons minced chives
2 tablespoons butter
Directions
If pie shell is cold, place on a cooky sheet in a moderate oven (350°) while preparing other ingredients.
Roll oysters in flour, dip them in egg and water mixture, and then roll in crumbs.
Fry in a mixture of the butter and lard until golden brown on both sides.
Blend slightly beaten eggs, cream, salt, pepper, and chives.
Melt the 2 tablespoons butter in a small frying pan, add egg mixture, and scramble until eggs are set.
Spread scrambled eggs in bottom of pie shell.
Arrange oysters on top.
Cut in wedges, serve on hot plates, and garnish with lemon wedges and pickles, if you wish
Roll oysters in flour, dip them in egg and water mixture, and then roll in crumbs.
Fry in a mixture of the butter and lard until golden brown on both sides.
Blend slightly beaten eggs, cream, salt, pepper, and chives.
Melt the 2 tablespoons butter in a small frying pan, add egg mixture, and scramble until eggs are set.
Spread scrambled eggs in bottom of pie shell.
Arrange oysters on top.
Cut in wedges, serve on hot plates, and garnish with lemon wedges and pickles, if you wish
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