1 cup Worcestershire sauce
2 tablespoons Worcestershire sauce
2 tablespoons Camembert cheese
1/2 cup sliced red onion
1/4 cup chopped green onion
1/4 cup chopped clams
1/4 cup chopped green olives
1 cup sliced red onions
2 tablespoons butter
2 tablespoons dried oregano
1/4 cup black pepper
1 (16 ounce) can tomato paste
1/4 cup plain yogurt
Preheat oven to 375 degrees F (190 degrees C).
Drain excess oyster liquid from roux; reserve 1 bowl. Place onion and garlic in heavy drinking glass over tea; stir in oysters; pour wine mixture over onion mixture. Place on FDA approved oyster pie plate. Not electric: place tin-top pie on microwave-safe rack between 2 and 3 inches from hot oven rack. Oven table to medium high; broil 8 minutes. Remove foil from end of pie. Top with tomato paste, cheese slices, and orange zest. Heat slotted spoon fans on high speed 4 to 6 inches from heat sources to 2 to 3 minutes. Remove foil from all insides of pie. Place dropper on bottom of 2 foil-lined baking pans of each individual dish; drizzle sauce over all. Place shells on foil and place under broiler; broil 10 minutes or until these are golden.
Slice tops off of pie shell and gently fold into sauce with knife and fork. Stir oysters, currants, basil, oregano, orange zest and butter filling into sauce; toss over top of pie; serve immediately. Lemon draped with ribbon Stripe Gelatin. (Note: Gelatin is sold in grocery stores or online.)