Oyster Croquettes

Ingredients

• fifty large oysters
• five ounces of butter
• half a teacup of the oyster-juice
• half the quantity of rich cream
• four hard-boiled eggs

Method

1. 1

   Put fifty large oysters in their juice over the fire, simmer them about five minutes, or until they are firm and show their leaves, drain them from their juice, and set them aside until cold.

2. 2

   Then chop them quite fine, season them with pepper and salt, a little grated nutmeg (about half a small saltspoonful), add a piece of onion half the size of a nutmeg, chopped very fine, a tablespoonful of chopped parsley, and four hard-boiled eggs chopped very fine.

3. 3

   Mix all well together; melt in a sauce-pan five ounces of butter, stir in it flour until it is a thick paste, add to it half a teacup of the oyster-juice after it has been strained, and half the quantity of rich cream.

4. 4

   Stir over the fire until as thick as mush, then add the oysters, stir a minute over the fire, and pour out on a dish to cool.

5. 5

   When entirely cold, take a tablespoonful to each croquette, mould them in cracker dust seasoned with pepper and salt, and lay them carefully from the spoon into boiling lard to float and cover them.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 52. The excerpt below is the record exactly as published.

Oyster Croqaettet. Pat fifty large oysters in their jaice over the fire, simmer them aboat five minates, or antil they are firm and show their leaves, drain them from their jaice, and set them aside antil cold ; thea chop them qaite fine (after having dried them on a clean towel), season them with pepper and salt, a little grated nutmeg (about half a small saltspoonful), add a piece of onion half the sise of a nutmeg, chopped very fine, a tablespoonftil of chopped parsley, and four hard-boiled eggs chopped very fine \ mix all well to- gether ; melt in a sauce-pan five ounces of butter, stir in it floui until it is a thick paste, add to it half a teacup of the oyster- juice aft^r it has been strained, and half the quantity of rich cream

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