Oyster Croquettes

Ingredients

• twenty-five large oysters
• one dessert spoonful of chopped parsley
• three and one-half ounces of butter
• one and one-half ounces of flour
• one gill of cream
• one teaspoonful of lemon juice
• one egg
• three heaped tablespoonfuls of bread crumbs
• one half salt-spoonful of pepper
• a piece of salt, the size of a pea

Method

1. 1

   Boil oysters for five minutes, strain, cut, and season.

2. 2

   Melt butter, add flour and cream, cook for two minutes.

3. 3

   Mix in oysters, parsley, and lemon juice.

4. 4

   Cool for one hour, form into balls, dip in egg, roll in bread crumbs, and fry for two minutes.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 11. The excerpt below is the record exactly as published.

one dessert spoonful of chopped parsley, one heaped tablespoonful of bread- crumbs, three and one-half ounces of butter, one and one- half ounces of flour, a piece of onion half the size of a nutmeg, one gill of cream, one-half saltspoonful of grated nutmeg, one-half saltspoonful of pepper, a piece of salt the size of a pea. The oysters should first be boiled in their own liquor for five minutes, after which strained, cut into rough pieces, and put upon a plate. Season them then with the pepper, salt and nutmeg. Melt the butter now in a fresh saucepan, adding thereto the flour and the cream, and bml all together for two minutes. Take then the sauce- pan from the fire, put into it the oysters and the parsley and onion, chopped finely, as well. This mixture must now be put nicely into large, deep oystei' shells, the bread crumbs sprinkled over each, and put into a quick oven until browned over the top. Note. — ^As the oysters used do not always furnish the proper shells for this preparation, it is well to select from time to time,, the shells from oysters used in other ways, and scrubbing them well, make a reserve of deep shells for this purpose. Broiled Oysters.— There will be required for this: twenty-five large oysters, two tablespoonfuls of flour, four tablespoonfuls of milk, four tablespoonfuls of cracker-dust, two eggs, four heaped tablespoonfuls of bread crumbs, two ounces of butter, and the juice of half a lemon, one- half a saltspoonful of salt, and an equal amount' of pepper. Drain thoroughly the liquor from the oysters, mix upon a plate th? flour, milk, pepper and sfilt. OYSTES CROQUETTES. 23 Dip the oysters into this mixture, one by one, and, putting the cracker-dust upon a sheet of kitchen paper, drop the oysters into the dust separately, and roll them from side to side by lifting the paper alternately at op- posite comers. Return then to the plate, using a fork in the lifting, and let them stand for thirty minutes, that the dust may harden with the juice. Beat the eggs now until very light, and dip the oysters, one by one therein, then into the bread crumbs, and having lightly greased the broiler, put them into it, and broil for five minutes. In serving, put the butter upon them in small lumps, and squeeze over them the lemon juice. Note. — Before beginning the preparing of oysters in, this manner, it wonld be well to read the notes On fried oysters, page 21. Oyster Croquettes, — Materials to be used in the following proportions: twenty-five large oysters, one des- sert spoonful of chopped parsley, three and one-half ounces of butter, one and one-half ounces of flour, one gill of cream, one teaspoonful of lemon juice, one egg, three heaped tablespoonfuls of bread crumbs, one half salt- spoonful of pepper and a piece of salt, the size of a pea

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