Croquettes of Oysters

Ingredients

• a dozen plump large oysters
• an ounce of butter
• half an ounce of flour
• a gill of milk
• a teaspoonful of anchovy sauce
• a dust of cayenne
• a grate of nutmeg
• the yolks of two eggs
• a teaspoonful of lemon-juice

Method

1. 1

   Put oysters in their liquor over gentle heat for a minute, beard and cut into pieces.

2. 2

   Mix butter and flour in a pan, add oyster liquor, cayenne, anchovy sauce, nutmeg, and milk.

3. 3

   Stir until thick, then add gravy, beaten egg yolks, and lemon juice.

4. 4

   Add oysters, heat, spread on a plate to cool, shape into balls, bread-crumb, and fry until crisp.

As published

This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 7. The excerpt below is the record exactly as published.

Croquettes of Oysters. Croquettes aux Huitres. Take a dozen plump large oysters. Put them in their own liquor in a saucepan over a gentle fire for a minute or two to harden ; then beard them ; then cut each one into eight or ten pieces. .Mix an OYSTERS A LA MODE. ii ounce of butter smoothly in a stewpan with half an ounce of flour, add the oyster liquor, a dust of cayenne, a teaspoonful of anchovy sauce, a grate of nutmeg, and a gill of milk. Stir these ingredients over the fire until the sauce is smooth and thick ; lift the pan off the fire for a minute, and add a tea- spoonful of good gravy, the yolks of two eggs well- beaten, and a teaspoonful of lemon-juice. Stir the sauce again over the fire till the eggs are set. Then add the oysters, let them get quite hot, spread the mixture upon a plate about one and a half inches thick, and put it aside to get cold. Strew some finely-grated bread-crumbs on a board, divide the oyster mixture into equal sized parts, roll these to the shape of balls, ^^^ and bread-crumb them, and fry them in hot fat till crisp and of a pale colour. Pile them up on a napkin and garnish with fried parsley. Curried Oysters. Kari aux Huitres. Put one to two ounces of butter into a saucepan ; when it boils add an onion cut in very thin slices, let it fry ; then stir in one to two tablespoonfuls of curry powder according to the quantity you wish to have ; make it smooth, stirring with a wooden spoon ; add your stock with oyster liquor in it quite hot. Mix well, cover the pan, and let the whole boil. Now put in the oysters, and the strained juice of half a lemon. Let this simmer gently, stirring now and then with a wooden spoon, and serve very hot. Boiled rice should be served in another dish. 12 OYSTERS A LA MODE. Indian Oysters Curried. Huitres a I'lnde. Open and beard two dozen large oysters and preserve their liquor. Mince an onion finely, and fry it in an ounce of butter

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