Oyster Croquettes

Ingredients

• two dozen oysters
• one tablespoonful of parsley
• a small piece of onion
• three ounces of butter
• two ounces of flour
• one gill of cream
• a very little grated nutmeg

Method

1. 1

   Boil oysters in their own liquor for five minutes; chop a small piece of onion and parsley very fine.

2. 2

   Strain oysters well and chop them into small pieces.

3. 3

   Melt butter in a saucepan; stir in flour; add cream gradually; stir until it boils; add nutmeg and cook for two minutes.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 113. The excerpt below is the record exactly as published.

Oyster Croquettes Take two dozen oysters, boil them in their own liquor for five minutes; chop a small piece of onion and one tablespoonful of parsley very fine. When the oysters have boiled five minutes strain well and chop them into small pieces. Melt in a saucepan three ounces of butter; stir in two ounces of flour; add by degrees one gill of cream; stir until it boils; next add a very little grated nutmeg

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