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?
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Put the puff pastry on the bottom
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Lay on it five or six select oysters
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Butter it
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Cover with a crust of the pastry