Eggs and Oysters in Pies

Appears in
Farm Journal's Complete Pie Cookbook
Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About
Instead of fretting because fresh oysters in landlocked grocery stores frequently are scarce or rather costly, clever cooks contrive to extend the flavor in interesting ways. They often borrow ideas from famous dishes like the Hangtown Fry of California’s gold-rush days, in which oysters and eggs share honors.

Hangtown Supper Pies contain the number of eggs required to stretch a pint of fresh oysters to feed six hungry people. The cook, who revived this ranch version, relies on an old country habit of serving the favorite combination of foods in pastry. This time, it’s in flaky tart shells so that everyone has his own share. The pastry takes the role of bread in the meal.