A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Make small openings in the crust with a fork before baking. Recipe is attributed to Boston Oyster House.
Preserved exactly as written in the original source
Take a tin plate half the size of an ordinary dinner plate; butter it, and cover the bottom with a puff paste, as 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 paste, making small openings in it with a fork
Bake in a hot oven fifteen to twenty minutes, or until the top is nicely browned
Modern guidance to help you succeed with this vintage recipe
The puff paste creates steam pockets during baking that lift and separate the layers, while the egg batter acts as a custard-like binding agent that sets around the oysters, preventing them from releasing too much liquid and making the crust soggy. Fork holes in the top crust allow steam to escape, preventing the pastry from becoming waterlogged while maintaining structural integrity. The high oven heat quickly sets the egg and cooks the delicate oysters before they can become rubbery.
The pies can be assembled up to 4 hours ahead, covered loosely with plastic wrap, and refrigerated. Add 2-3 minutes to the baking time if baking directly from cold. The egg batter can be whisked together and refrigerated up to 1 day ahead.
These pies are best served immediately after baking. Leftover pies can be stored in an airtight container in the refrigerator for up to 1 day, but the pastry will lose its crispness. Reheat in a 375°F oven for 8-10 minutes to restore some crispness, though they will not regain their original texture.
AI-generated tips from Chef Cecil's culinary database
The pies can be assembled up to 4 hours ahead, covered loosely with plastic wrap, and refrigerated. Add 2-3 minutes to the baking time if baking directly from cold. The egg batter can be whisked together and refrigerated up to 1 day ahead.
These pies are best served immediately after baking. Leftover pies can be stored in an airtight container in the refrigerator for up to 1 day, but the pastry will lose its crispness. Reheat in a 375°F oven for 8-10 minutes to restore some crispness, though they will not regain their original texture.
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