Oyster Croquettes

Ingredients

• one pint of chopped oysters
• one table-spoonful of butter
• one table-spoonful of flour
• half a cupful of the oyster liquor
• pepper and salt
• enough rolled cracker moistened with boiling water

Method

1. 1

   Season chopped oysters with pepper and salt.

2. 2

   Melt butter, stir in flour, oyster liquor, and enough moistened cracker to make a soft paste.

3. 3

   Mix in chopped oysters.

4. 4

   Form into small cakes and fry in butter or shape into egg forms, dip in egg and cracker, and fry in boiling lard.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 162. The excerpt below is the record exactly as published.

Oyster Croquettes FISH Oyster Fritters Oyster Croquettes are very appe- tizing, and make a nice change from fried oysters. Season one pint of chopped oysters with pepper and salt, mixing well. Melt one table-spoon- ful of butter, stir into it one table- spoonful of flour, half a cupful of the oyster liquor, and enough rolled cracker moistened with boiling water to make a soft paste ; add the chopped oysters, and mix thoroughly. When cold take a spoonful for each cro- quette. Form into small cakes and fry in butter, or press into egg shape, dip into egg and cracker, and fry in boiling lard. Oysters, Crumbed (in chafing-dish). — Have ready large oysters (six for each person), well drained, and covered with fine cracker-crumbs, highly sea- soned with salt and pepper. Put one heaped table-spoonful of butter in the hot blazer, and when melted lay in the oysters. Turn them as soon as yel- low, add more butter as needed, and serve as soon as the juice begins to flow. Do not crowd them while cook- ing. Oysters, Curried. — Place in a sauce- pan one table-spoonful of butter

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