Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Oyster Pate

1 qt Oysters (retain liquid)

1/4 t Garlic powder

1 t Louisiana hot sauce

1/2 t Onion powder

1 T Lea & perrins worcestershire

1 x Water (enough to cover oyste

1 x Salt, to taste

Cook oysters in their own juice with all above ingredients. In food processor, put olives (stuffed with pimentos), oysters (drained), bacon (and a little bacon drippings), shake of garlic and onion powders, shake of chili powder, and sweet relish. Pulverize well in food processor. Chill and serve on crackers. Justin Wilson's "Gourmet and Gourmand Cookbook"

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