Chicken and Oyster Croquettes

Ingredients

• equal quantities of chicken and oysters
• a cup of sifted bread crumbs
• a piece of butter
• season with salt
• season with pepper
• one or two well beaten eggs

Method

1. 1

   Chop chicken and oysters finely, mix with bread crumbs and butter, season, and moisten with eggs.

2. 2

   Form into rolls and fry in lard until light brown.

3. 3

   Serve garnished.

As published

This recipe was extracted from The housekeeper's companion (1883), page 85. The excerpt below is the record exactly as published.

season with pepper and a little salt. Two or three spoonfuls of cream will add to the richness. Have ready small tins lined with puff-paste; put three or four oysters in each, according to the size of the patty; cover with paste and bake in a quick oven twenty minutes; when done wash over the top with beaten egg and set in the oven for two minutes to glaze. Scalloped Oysters. — Have plenty of fine crushed cracker crumbs — either soda or butter crackers; put a layer in the bot- tom of a buttered pudding dish; wet slightly with oyster liquor and milk, mixed; next a layer of oysters; season with salt and pepper and small bits of butter; then more crumbs and oys- ters, alternately, until the dish is full. Let the top layer be of crumbs. Beat an egg and mix it with a little milk to pour over the top; place little lumps of flour all over the top, cover the dish and bake half an hour; remove the cover a few minutes before taking from the oven to let it brown. Chicken and Oyster Croquettes. — Take equal quanti- ties of chicken and oysters, chopped fine, with a cup of sifted bread crumbs and a piece of butter; season with salt and pep- per, and, if liked, a little mace. Moisten with one or two well beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.