A colonial seafood delicacy served in patty shells!
- 6 frozen Pepperidge Farm patty shells
- 1 teaspoon of instant chicken bouillon
- 1/2 cup of warm water
- 1 pint of oysters (standard or select)
- 3 tablespoons of butter
- 3 tablespoons of flour
- 1/2 cup of oyster liquor
- 1 cup of unwhipped whipped cream
- 1/8 teaspoon of dry mustard
- 1/2 teaspoon of lemon juice
- 1/4th teaspoon of Worcestershire sauce
- 1/8th teaspoon of onion salt
- 2 tablespoons of butter
- 2/3 cup of diced cooked Edwards Virginia Ham
- 1/8th teaspoon of cracked pepper
- 1 to 2 teaspoons of fresh chopped parsley
- Bake patty shells by directions on package; cool.
- Dissolve bouillon in warm water and set aside.
- Drain oysters and reserve liquor.
- Melt butter over low heat; stir in flour and allow to bubble for 1 minute. (Do not brown.)
- Remove from heat and slowly stir bouillon, oyster liquor and cream.
- Return to low heat and stir until thickened.
- Add lemon juice, Worcestershire sauce and onion salt.
- Remove from heat, cover and set aside.
- Saute oysters in butter only until edges curl and oysters are just firm.
- Stir oysters and ham into sauce and heat gently over low heat.
- Spoon into patty shells and top with cracked pepper and chopped parsley.
- Serve immediately. Serves 6.
Note: This sauce can be made 1 day ahead and gently reheated in the top of a double boiler. Do not add cooked ham until ready to serve. Cream or oyster liquor may be added when reheating if needed. Serve with asparagus and aspic. Enjoy!
Excerpt from Edwards Treasured Recipe Cookbook