For each pie, take a tin plate half the size of an ordinary dinner plate. Butter it and cover the bottom with a puff pastry, as you do for pies. Lay on it five or six select oysters, or enough to cover the bottom. Butter them and season with a little salt and plenty of pepper. Spread over this an egg batter, and cover with a crust of the pastry, making small openings in it with a fork. Bake in a hot oven fifteen to twenty minutes, or until the top is nicely browned.
What do you do first with the tin pie plate?
Put the puff pastry on the bottom
Lay on it five or six select oysters
Cover with a crust of the pastry