Oyster Croquettes

Ingredients

• Scald oysters in their liquor
• one teaspoon of flour
• one tablespoon of butter
• one cup of milk
• one well beaten egg
• some hard boiled eggs chopped fine
• roll in sifted bread crumbs

Method

1. 1

   Chop oysters and make a cream sauce with flour and butter.

2. 2

   Add milk and beaten egg, then chopped oysters and hard boiled eggs.

3. 3

   Form into rolls, dip in egg and fry.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 36. The excerpt below is the record exactly as published.

one cup of milk, a pinch of salt, four well beaten eggs and fiour enough to make batter like griddle cakes. Fry in hot butter and lard mixed, brown on both sides. The success cf these fritters depends upon having plenty of oysters or clams. SOFT CLAMS d la NKWBURO. Filippini (Delmonico's, ) Procuie forty very fresh, soft clams, so that no sand should adhere to them after they are opened; lay 92 KIRMESS COOK BOOK. them carefully in the pahu of the left hand^ and with the fingers of the right remove the body gently, but nothing else, being very careful not to break it, and throw away all the remains. When they are all pre- pared, place them in a stewpan with an ounce of good butter, half a pinch of white pepper, a wine-glassful of good Madeira wine, and two finely hashed, medium- sized trujHSes. Put on the cover, and let cook gently for eight minutes. Break three egg yolks into a bowl, add a pint of sweet cream, beat well for three minutes, then pour it over the clams; turn well the handle of the saucpan for two or three minutes, very gently shuffling the clams, but it must not boil again or the clams will break, and be very careful not to use either a spoon or fork. Pour them into a hot tureen, and send to the table at once. LITTLE PIQfi IN BLANKETS. Mrs. 0. K, Dickinson. Drain and dry oysters. Wrap each one in a very thin slice of bacon ; fasten the whole with small wooden skewer or toothpick. When ready to serve, have a large iron baking-pan well heated; throw in a few oysters at a time, and as soon as browned and the gills curled, take them out, drain them in a colander and continue the frying in the same pan. OYSTEK ORO^lJETTS. Mrs. John J. Toffey. Scald oysters in their liquor, drain, chop fine, make a cream sauce in proportion of one teaspoon of flour. FISH, OYSTERS, LOBSTERS, ETC. 93 iiibbed with one tablespoon of butter. To one cup of milk add one well beaten egg. Put in the chopped oysters; also some hard boiled eggs chopped fine, let cool, form^ roll in sifted bread crumbs

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