Oyster Cutlets

Ingredients

• one cupful of fine-chopped cooked chicken
• half a pint of oysters
• three eggs
• one table-spoonful of flour
• one of butter
• two of fine cracker crumbs
• one of lemon juice
• one teaspoonfui of salt
• one-eighth of a teaspoonful of pepper

Method

1. 1

   Soak crumbs in oyster liquor.

2. 2

   Chop oysters finely and mix with soaked crumbs, chicken, and seasoning.

3. 3

   Melt butter, add flour, stir until smooth, then add oyster mixture and stir for 3 minutes.

4. 4

   Add beaten eggs, stir for 1 more minute, cool, shape into cutlets, dip in egg and crumbs, and fry until brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 108. The excerpt below is the record exactly as published.

Oyster Cutlets. There must be taken for these cutlets one cupful of fine-chopped cooked chicken, half a pint of oysters, three eggs, one table-spoonful of flour, one of butter, two of fine cracker crumbs, one of lemon juice, one teaspoonfui of salt, and one-eighth of a teaspoonful of pepper

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