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| 1 | Pie crust (dough) |
| 4 | Bacon slices, crisp fried |
| 1/2 Tasse | Shallots chopped |
| 1/2 Tasse | celery chopped |
| 1/2 Tasse | Parsley minced |
| 1/4 Tasse | Bell pepper chopped |
| 1 Packung | Mushroom soup mix |
| 1 1/2 x ca. 1/2 Liter | Oysters, unwashed |
| 6 1/2 x ca. 30 g | Crab meat, white, can |
| 2 x ca. 30 g | Mushrooms, button, jar |
| 1/2 | Lemon juice |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | Season All |
| 1 | Tabasco, dash |
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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.
Times-Picayune Recipe date: 04/13/75
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