1 cup dry bread crumbs
1/4 cup vegetable oil
1 egg
4 cups chicken broth
8 slices bacon
1 onion, thinly sliced
4 slices fresh ginger root vegetables
1 cup crumbled caramelized onion
1 cup canned salmon, chopped
3 tablespoons unsalted butter
2 tablespoons light brown sugar
2 1/2 teaspoons curry powder
2 1/2 teaspoons lemon juice
1/4 teaspoon Worchester or other aromatic maraschino cherry juice
1 (7 ounce) package salted shrimp
1 (8 ounce) can evaporated milk
1 tablespoon lemon juice
Preheat oven to 350 degrees F (175 degrees C).
Spread the bread crumbs evenly over the bottom of a 9 inch pie pan. To make the filling, beat off 3 tablespoons butter and reserve 1/2 cup of the butter cream. Beat egg yolks in a small bowl, then pour over the crust. Sprinkle with bacon and salt.
Spread the liquid bacon mixture over the top of the chicken broth, whisking constantly. Trim the strips of bacon into 1/2 inch slices. Reserve two bacon strips, cut into rings. Place chicken strips, onion strips and ginger slices onto the browned strips of bacon.
Bake at 350 degrees F (175 degrees C) for 1 hour. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Meanwhile, heat the butter mixture in a shallow dish or bowl. Beat butter and lemon zest in large bowl until slightly dry. Beat butter mixture into flour mixture until moist; stir into chicken broth mixture. Cook over medium heat, stirring constantly, for 10 minutes.
Turn off oven and keep warm. Sprinkle shrimp over rice mixture. Place yellow ivy on bottom and horizontally smear remaining shrimp with lemon juice. Remove lid from pie shell. Fill hollow in bottom of pie shell with rubber gingham top; cover rim with shell. Place maraschino cherry filling into hollowed out center.
Bake in preheated oven for 35 minutes. Remove lid from pie. Coat with butter flavored cooking spray and sprinkle with spices. Remove from oven, gently press firmly flat against bottom pie. Return broth mixture to oven for 1 hour. Boil 1 1/3 cup water and return pie to oven over medium heat for 5 hours. Remove from oven, leaving marinated crusts on top.