Oyster Cutlets

Ingredients

• 2 tablespoons of fine cracker crumbs
• 1/2 pt. of oysters
• 1 cup fine, chopped, cooked chicken
• 1 teaspoon of salt
• 1 tablespoon of butter
• 2 eggs

Method

1. 1

   Soak 2 tablespoons of fine cracker crumbs in the oyster liquor, chop 1/2 pint of oysters, and add them to the soaked crumbs; add 1 cup fine, chopped, cooked chicken, 1 teaspoon of salt, and a little pepper.

2. 2

   Put 1 tablespoon of butter in a frying-pan, when melted add 1 tablespoon of flour, stir until smooth, add the oyster mixture, and stir 3 or 4 minutes.

3. 3

   Put in 2 eggs, well beaten, and stir a minute longer.

4. 4

   Spread upon a well-buttered platter, and when cold shape into cutlets.

5. 5

   Dip the cutlet into 1 beaten egg and then into bread crumbs, and fry until brown.

6. 6

   Serve quickly.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 164. The excerpt below is the record exactly as published.

OYSTER CUTLETS.— Soak 2 tablespoons of fine cracker crumbs in the oyster liquor, chop ^ pt. of oysters, and add them to the soaked crumbs; add 1 cup fine, chopped, cooked chicken, 1 teaspoon of salt, and a little pepper. Put 1 tablespoon of butter in a fryin-pan, when melted add 1 tablespoon of flour, stir until smooth, add the; oyster mixture, and stir 3 or 4 minutes. Put in 2 eggs

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