Oyster Croquettes

Ingredients

• one quart of oysters
• near a quart of mashed potatoes
• two tablespoonfuls of sweet cream
• salt to taste
• pepper to taste
• parsley to taste

Method

1. 1

   Chop oysters and mix with mashed potatoes, cream, salt, pepper, and parsley.

2. 2

   Shape into croquettes, roll in cracker crumbs, and fry.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 13. The excerpt below is the record exactly as published.

OYSTER CROQUETTES. Mrs. Mary S. Evey. To one quart of oysters, drained thoroughly and chopped fine, add near a quart of mashed potatoes, two tablespoonfuls of sweet cream, salt, pepper and pars- ley to taste. Leave out enough oysters to have one whole one in each croquette, and roll it up in middle of croquet, shape them, roll in cracker crumbs and fry. DEVILED OYSTERS. Mrs. A. W. Seaman, Denver, Col. Twenty-five nice, fat oysters, one-half pint cream, one tablespoon butter, two tablespoons flour, one table- spoon chopped parsley, yolks of two eggs. Salt and pepper to taste. Drain the oysters, chop them mid- dling fine, and drain again. Put the milk on to boil. Rub the butter and flour together and stir into milk when boiling. As soon as it thickens, take it from the fire and add the other ingredients. Beat yolks before adding them. Have the deep shells of the * oysters washed clean, fill them with this mixture, sprinkle bread crumbs on top. Put shells in dripoing pan and brown in quick oven for five minutes. Serve in shells or bake dishes. Avoid long cooking, it makes them dry. ESCALLOPED OYSTERS. Mrs. J. B. McMichael. Drain liquor from one quart of oysters ; butter deep dish or pan, cover bottom with crackers, put in layer of oysters, pepper, salt and bits of butter, then another layer of crackers and oysters till dish is filled, with crackers on top. Pour over the liquor from oysters and a pint of milk. Bake three-quarters of an hour. ESCALLOPED OYSTERS. Mrs. John Babcock, Denver, Col. To one quart of oysters take two-thirds of a cup of butter and the same of flour, rubbed to a cream and stirred into one pint of boilinp- milk. Add oysters while boiling hot. Season with salt and pepper. Cover with rolled crackers and bake in hot oven. OYSTERS 33 FRIED OYSTERS. Mrs. Clarence Buck. Drain and remove all bits of shell. Sprinkle with salt and pepper. Set in a cool place for ten minutes. Then pour oysters into a pan of crackers, rolled fine. Add liquor. Mix well and let stand five minutes. Add a little salt and pepper. Mold into small cakes with two or three oysters in each cake. Roll in dry cracker and fry in butter. Serve hot. Use just enough cracker to hold the oysters together. If there is not sufficient liquor to moisten cracker, use milk. FRIED OYSTERS. Mrs. George Dennis Harrison. Roll and sift crackers and beat egg very light. Dip oysters in egg, then in sifted cracker, again in egg and last in cracker. Fry in hot lard till brown. Pepper and -salt to taste

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