Edwards' Oyster And Virginia Ham(A Colonial Seafood Delicacy Served In Patty Shells!) - cooking recipe

Ingredients

6 frozen Pepperidge Farm patty shells
1 tsp. instant chicken bouillon
1/2 c. warm water
1 pt. oysters (standard or select)
3 Tbsp. butter
3 Tbsp. flour
1/2 c. oyster liquor
1 c. whipping cream (unwhipped)
1/8 tsp. dry mustard
1/2 tsp. lemon juice
1/4 tsp. Worcestershire sauce
1/8 tsp. onion salt
2 Tbsp. butter
2/3 c. diced cooked Edwards' Virginia ham
1/8 tsp. cracked pepper
1 to 2 tsp. fresh chopped parsley

Preparation

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 one minute.
Do not brown.
Remove from heat and slowly stir in 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.
Drain. 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.