Oyster Croustade

Ingredients

• the beaten yolks of four eggs
• the sliced oysters
• a little chopped parsley
• a dash of red pepper
• the juice of one lemon
• pulverized crackers
• beaten eggs
• plenty of clear hot lard

Method

1. 1

   Stir and boil for five minutes.

2. 2

   Then add the beaten yolks of four eggs, the sliced oysters, chopped parsley, and a dash of red pepper.

3. 3

   Stir constantly and boil three minutes longer.

4. 4

   Stir in the juice of one lemon and set away to cool.

5. 5

   When cold, divide the mixture into pieces the size of an egg, roll them in pulverized crackers, shape them, dip in beaten eggs, then in crackers again, and fry in hot lard until light brown.

6. 6

   Serve garnished with fried parsley and quartered lemons.

Nutrition per serving

Estimated from matched ingredients across 6 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 72. The excerpt below is the record exactly as published.

the beaten yolks of four eggs, the sliced oysters, a little chopped parsley, and a dash of red pepper. Stir constantly and boil three minutes longer. Then stir in the juice of one lemon and set away to cool. When cold, divide the mixture into pieces the size of an egg, roll them in pulverized crackers, and with the biade of a knife give them a rectangular shape about one inch thick. Dip in beaten eggs, then in crackers again, and fry a light brown in plenty of clear hot lard. Dish up on a f olded napkin, gamish with f ried parsley and quartered lemons, and serve. Oyster Oroustade

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