1 dozen medium sized oysters
6 or 8 shallots
2 tbsp salad oil
1 heaping tbsp flour
no salt and a little black pepper
1 - Make roux with oil and flour, fry shallots until brown, put in oysters and oyster liquid, cook for 30 minutes slowly.
2 - Set to cool. When cool put into 2 pie plates lined with pie crust.
3 - Have upper crust thicker than the lower, 1/4 inch and bake in hot oven.
4 - This pie is a delicious luncheon dish.