Oysters, Croquettes of

Ingredients

• a dozen plump juicy oysters
• an ounce of butter
• half an ounce of flour
• a pinch of cayenne
• a tea-spoonful of anchovy sauce
• a grate or two of nutmeg
• a quarter of a pint of milk
• the well-beaten yolks of two eggs

Method

1. 1

   Heat oysters, beard, and cut into pieces.

2. 2

   Mix butter and flour, add oyster juice, cayenne, anchovy sauce, nutmeg, and milk.

3. 3

   Stir until thick, add yolks, heat, cool, shape into croquettes, dip in egg and breadcrumbs, and fry until crisp.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1061. The excerpt below is the record exactly as published.

Oysters, Croquettes of. — Take a dozen plump juicy oysters. Put them in a saucepan over a gentle iire for a minute or two to harden them, then beard them, and cut each one into six or eight pieces. Mix an ounce of butter smoothly in a stewpan with half an ounce of flour, add the juice of the oysters, a pinch of cayenne, a tea-spoonful of ancho\'y sauce, a grate or two of nutmeg, and a quarter of a pint of milk. Stir these ingredients over the fire until the sauce is smooth and thick, then lift the pan off the fire for a minute, add a tea-spoonful of good beef or veal gravy, the well-beaten yolks of two eggs

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