Oyster Croquettes

Ingredients

• 1 cup raw oysters
• 3 tbsp cracker crumbs
• 1 cup cooked veal
• 2 egg yolks
• 2 tbsp butter
• 1 tbsp onion juice

Method

1. 1

   Drain and clean oysters, scald and strain liquor; chop the oysters very fine, soak the cracker crumbs in the liquor; then mix all the ingredients and shape; clip in egg, roll in crumbs and fry as usual.

2. 2

   Drain on brown paper.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 24. The excerpt below is the record exactly as published.

Oyster Croquettes 1 cup raw oysters 3 tbsp cracker crumbs 1 cup cooked veal 2 e^g yolks 2 tbsp butter 1 tbsp onion juice Drain and clean oysters, scald and strain liquor; chop the oysters very fine, soak the cracker crumbs in the liquor; then mix all the ingredients and shape ; clip in egg, roll in crumbs and fry as usual. Drain on brown paper. —Mrs. E. F. Hoover. Hasenpfefer 1 rabbit (disjointed) 2 or 3 bay leaves 1 onion vinegar 3 cloves salt and pepper 1 lemon 1 c. cream Salt and pepper rabbit, put in bowl with onion, cloves, lem- on (cut in half) and bay leaves. Cover with vinegar or v'ne- gar and water if vinegar is very strong. Let stand over night Brown rabbit in frying pan then remove to roaster, strain liquid over it. cover and cook slowly till tender. When done add cream to gravy. — Mrs. C. H. Perdue. Veal Cutlets with Cheese and Tomato Sauce Tr'm and wipe veal cutlets, season with a little salt and pepper, dip in egg, diluted with about a tablespoonful of salad oil; drain, clip in some Parmesan cheese, then butter, allowing about 5 minutes for each side and serve with fomato sauce —Mrs. Lester Hulva. Walnut (Meat) Loaf 1 cup ground toasted crumbs 2 egg yolks

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