Three tablespoons of parsley,
Three cups of thick cream sauce,
One and one-half teaspoons of salt,
One teaspoon of white pepper,
One-eighth teaspoon of thyme.
Mix thoroughly and then make two or three small gashes in the top of the crust and cover the oysters with it, pressing the crust well against the edges of the dish. Brush the top of crust with water and bake in a moderate oven for thirty-five minutes.
Use equal parts of the oyster liquor and milk for making the cream sauce. Chop the celery leaves as well as the stalk.
Now roll out the balance of the pastry and cut into three-inch squares. Score the tops lightly with a knife or prick with a fork, and place on a baking sheet and bake a delicate light brown. Wrap in a napkin to keep warm. When ready to serve the oyster pie, place two of the squares of pastry on a plate and then lift on the oyster pie, and then place a second piece right over the crust of pie. Pour over this top piece of pastry two tablespoons of the sauce from the oyster pie.