Oyster Croquettes

Ingredients

• six dozen oysters
• one-third the bulk of mushrooms
• one pint of bechamel sauce
• a few tablespoonfuls of the oyster liquor
• a little cream
• the yolks of three eggs
• a small quantity of butter
• roll them on a board sprinkled with breadcrumbs

Method

1. 1

   Blanch six dozen oysters, trim and chop the meat into small pieces.

2. 2

   Set one pint of bechamel sauce in a saucepan over a clear fire, reduce it stirring frequently, add a few tablespoonfuls of the oyster liquor and a little cream.

3. 3

   When it is well reduced and begins to froth, add a liaison made of the yolks of three eggs to thicken it, and lastly add a small quantity of butter.

4. 4

   Stir in the oyster mixture, turn it out into a basin, and let it get quite cold.

5. 5

   Take out small quantities, about the size of an egg, roll them on a board sprinkled with breadcrumbs, make them round with spoons, and dip them first into well beaten egg and then into breadcrumbs.

6. 6

   Fry in boiling fat until done.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 48. The excerpt below is the record exactly as published.

Oyster Croquettes. Blanch six dozen oysters, trim and chop the meat into small pieces, put these into a saucepan with one-third the bulk of mushrooms cooked and cut into small pieces. Set one pint of bechamel sauce in a saucepan over a clear fire, reduce it stirring frequently, add a few tablespoonfuls of the oyster liquor and a little cream. When it is well reduced and begins to froth, add a liaison made of the yolks of three eggs to thicken it, and lastly add a small quantity of butter. Stir in the oyster mix- ture, turn it out into a basin, and let it get quite cold, placing the basin if necessar}' on ice. Take out small quantities, about the size of an egg, roll them on a board sprinkled with breadcrumbs

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