Oyster Croquettes

Ingredients

• One quart oysters
• 2 ounces butter
• 4 ounces flour
• a little cream
• lemon juice
• cayenne
• salt

Method

1. 1

   Boil oysters in their own liquor for two minutes, strain well, cut oysters into quarters.

2. 2

   Mix butter and flour in a saucepan, cook until thick.

3. 3

   Stir in liquor, cream, lemon juice, cayenne, and salt.

4. 4

   Let boil, then add oysters.

5. 5

   Form into croquettes, roll in beaten egg and fine bread crumbs, fry in boiling lard for 2 minutes.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 9. The excerpt below is the record exactly as published.

OYSTER CROQUETTES.—One quart oysters, boil in their own liquor two minutes, strain well, cut oysters into quarters and beard them. Take 2 ounces butter, 4 ounces flour, put in saucepan, mix and cook until very thick. (Be careful not to Jet it brown). Stir in liquor previously boiled, mix all well, put in a little cream, lemon juice, cayenne and salt

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