Oyster Croquettes

Ingredients

• Take the oysters
• bread crumbs
• the yolk of an egg
• parsley
• sweet marjoram
• pepper
• salt

Method

1. 1

   Chop oysters fine, mix with bread crumbs, moisten with egg yolk, and season.

2. 2

   Cut into finger-shaped pieces and fry until golden.

Nutrition per serving

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 137. The excerpt below is the record exactly as published.

OYSTER CROQUETTES— Take one cup of cold chicken, chopped fine, 1 saucer of cold, escalloped oysters, also chop- ped, \ cup sifted bread crumbs, pepper, salt, a little mace, and 1 egg. beaten light; add a little broth made of the bones of the chicken boil- CEOQUETTES 181 ed in just water enough to cover them. Have the mixture as soft as you can handle it, form into long rolls as large as a man's finger, roll in sifted bread crumbs, and fry in hot fat. Serve with slices of lemon. FISH CROQUETTES — Remnants of any cold fish, egg, bread crumos, cayenne, salt, and fat for frying are needed for these. Flake the fish finely, season to taste, add an equal quantity of bread crumbs; make a stiff paste with beaten egg; form into round balls about an inch thick and 3 or 4 inches long, and fry them a golden brown in smoking hot fat. HOMINY CROQUETTES.— Soak 1 cup hominy in water all night, and the next morning boil it till tender in 1 quart milk; let it cool, add 1 tablespoon butter, 1 egg, and season to taste with salt and cayenne. When cool, shape it in balls, egg and bread=crumb each, and fry in hot fat. Serve with tomato or onion sauce. LOBSTER CROQUETTES.— Use the fresh or canned lobster; strain off all the liquor and chop fine. Take 2 slices of bread, soak in water, remove the crust, squeeze dry, and mix with the lobster; season with salt, pepper, the juice of a lemon, and mix to a paste with a well beaten egg. Form into cakes, dip in beaten egg, then in sifted cracker crumbs, and fry in smoking hot fat. MEAT CROQUETTES.— Use 1 quart of meat, either chicken, veal or lamb, chopped but not too fine. To this quantity allow 1 cup stock or gravy, 1 cup rich milk or cream, 2 large tablespoons of butter, 2 large tablespoons of flour, 1 teaspoon of salt, 1 teaspoon onion juice, cayenne and white pepper to taste, mace and any sweet herbs liked for seasoning meat, and 1 large cup boiled rice. Melt the butter in a sauce^pan, add flour, stir, then add stock or gravy, then the milk; when thick so that it can be raised from the pan with a spoon, add meat, rice and seasoning; stir till thoroughly mixed. Remove from fire, pour into a large flat dish and leave till perfectly cold, then form with the hand into cone or pear shapes, roll in bread crumbs, then in egg, then in crumbs again, and fry in smoking hot lard. Turn with a long handled skimmer and when brown lift out and place on brown paper to absorb the surplus fat. Set in a moderate oven for 5 minutes and serve. OYSTER CROQUETTES — Take the oysters, beard them and cnop fine, and mix into a firm paste with bread crumbs, moistened with the yolk of an egg, seasoned with parsley, sweet marjoram

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