“Patties” is something of a misnomer for this old-fashioned New Orleans dish, which is made by filling puff pastry shells with oysters and an herb-flecked bacon-cream sauce. The classic recipe contains fresh thyme, but I prefer fresh sage for its harmony with the bacon in the sauce. Louisiana oysters are ideal for this dish, but if you are near coastal waters with fresh native oysters, by all means use them.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?