Edwards Family Recipes

• 6 frozen Pepperidge Farm patty shells
• 1 teaspoon instant chicken bouillon
• 1/2 cup warm water
• 1 pint oysters, standard or select
• 3 tablespoons butter
• 3 tablespoons flour
• 1/2 cup oyster liquor
• 1 cup whipping cream, unwhipped
• 1/8 teaspoon dry mustard
• ½ teaspoon lemon juice
• ¼ teaspoon Worcestershire Sauce
• 1/8 teaspoon onion salt
• 2 tablespoons butter
• 2/3 cup diced cooked Edwards’ Virginia ham
• 1/8 teaspoon cracked pepper
• 1-2 teaspoons fresh chopped parsley

1. 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. Sauté 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.

2. Note: This sauce can be made one 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.

3. “Serve with asparagus and aspic!”