Oyster Croquettes

Ingredients

• Boil 1 pint of oysters
• 1 cup of cream
• 1 tablespoon of corn starch
• 1 tablespoon of butter
• 1 saltspoon of salt
• ^ saltspoon of white pepper
• ^ teasooon of celery salt
• a dash of cayenne pepper

Method

1. 1

   Boil 1 pint of oysters 3 minutes in their liquor, then drain them dry; cut each oyster in 6 pieces.

2. 2

   Make a cream sauce with 1 cup of cream or half milk and half cream, 1 tablespoon of corn starch dissolved in a little cold water, 1 tablespoon of butter; add to boiling cream also the butter and 1 saltspoon of salt, 0.5 saltspoon of white pepper, 0.5 teaspoon of celery salt and a dash of cayenne pepper.

3. 3

   Mix well, add oysters to sauce; when cool form into rolls, dip in beaten egg and cracker crumbs; fry in hot lard.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 31. The excerpt below is the record exactly as published.

Oyster Croquettes. Boil 1 pint of oysters 3 minutes in their liquor, then drain them dry ; cut each oyster in 6 pieces. Make a cream sauce with 1 cup of cream or half milk and half cream, 1 tablespoon of corn starch dis- solved in a little cold water, 1 tablespoon of butter; add to boiling cream also the butter and 1 saltspoon of salt, ^ saltspoon of white pepper, ^ teasooon of celery salt and a dash of cayenne pepper

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