Oyster Croquettes

Ingredients

• Twenty-five large oysters
• one dessert-spoonful of chopped parsley
• three and one half ounces of butter
• one and one half ounce of flour
• one gill of cream
• one tea-spoonful 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 in their liquor for 5 minutes, strain, chop, and season.

2. 2

   Melt butter, add flour and cream, cook for 2 minutes.

3. 3

   Mix in oysters, parsley, and lemon juice.

4. 4

   Cool for 1 hour, form into balls, roll in egg and bread crumbs, fry in hot fat for 2 minutes.

5. 5

   Drain and serve garnished with parsley.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 25. The excerpt below is the record exactly as published.

Oyster Croquettes. — Materials to be used in the follow- ing proportions : Twenty-five large oysters, one dessert- spoonful of chopped parsley, three and one half ounces of butter, one and one half ounce of flour, one gill of cream, one tea-spoonful of lemon juice, one egg, three heaped table-spoonfuls 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.