Oyster Croquettes

Ingredients

• Cook slightly one quart of oysters
• Heat two tablespoonfuls of butter
• stir in two tablespoonfuls of flour
• then stir in one-half cup of cream
• season with a few drops of Sherry
• and a dash of cayenne
• roll in beaten egg
• then in fine bread crumbs

Method

1. 1

   Cook slightly one quart of oysters in their own liquor.

2. 2

   Make a sauce by heating butter, stirring in flour, then adding cream and some of the oyster liquor.

3. 3

   Cook until thick.

4. 4

   Season with Sherry, salt, white pepper, and cayenne.

5. 5

   Chop oysters finely and add to the sauce.

6. 6

   Set away to cool.

7. 7

   When cold, shape into croquettes, roll in beaten egg, then in fine bread crumbs, and fry in hot fat.

8. 8

   Drain on heavy brown paper.

9. 9

   Serve with cream sauce in a separate dish.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 71. The excerpt below is the record exactly as published.

Oyster Croquettes Cook slightly one quart of oysters in their own liquor. Make a sauce as foUows: Heat two tablespoonfuls of butter, stir in two tablespoonfuls of fiour, then stir in one-half cup of cream and some of the oyster liquor. Cook until the mixture Ì8 a thick sauce. Season with a few drops of Sherry, salt, white 126 MB8. SEELY'ti COOK BOOK pepper, and a dash of cayenne. Chop the oysters very fine and add to the sauce. Set away to cool. When cold, shape into croquettes, roll in beaten egg, then in fine bread crumbs

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