1 ea Pie crust (dough)

      4 ea Bacon slices, crisp fried

    1/2 c  Shallots, chopped

    1/2 c  Celery, chopped

    1/2 c  Parsley, minced

    1/4 c  Bell pepper, chopped

      1 pk Mushroom soup mix

  1 1/2 pt Oysters, unwashed

  6 1/2 oz Crab meat, white, can

      2 oz Mushrooms, button, jar

    1/2 ea Lemon, juice of

    1/2 t  Salt

    1/2 t  Season All

      1 x  Tabasco, dash

  Line a greased baking dish with pie dough, bake until done but not
  brown. Fry 4 slices bacon; save grease. Saute shallots, celery and
  bell pepper in 2 Tbsp bacon grease. Drain oysters and mushrooms and,
  using drained-off liquid (make up to 1 C if necessary with water),
  blend in mushroom soup mix. Heat over med. heat until thickened. Cook
  oysters over medium fire until edges curl. Add oysters and liquid to
  heavy soup mix sauce. Add shallots, celery and bell pepper. Add
  drained mushrooms, parsley minced, Season-All, salt and crumbled
  bacon. Stir and fill pie crust. Place fresh crust on top. Bake @ 350
  til brown. Source: Huitres Vol-au-vent Picaillon from 13 Apr 75
  TIMES-PICAYUNE Recipe date: 04/13/75