OYSTER AND MACARONI CROQUETTES
(Boston Cooking-School Cook Book, 1896)
1/3 cup macaroni broken in 1/2 inch pieces
1 pint oysters
1 cup Thick White Sauce
Few grains cayenne
Few grains mace
1/2 teaspoon lemon juice
1/4 cup grated cheese
Cook macaroni in boiling salted water until soft, drain in a colander, and pour over macaroni two cups cold water.
Clean and parboil oysters, remove tough muscles, and cut soft parts in pieces.
Reserve one-half cup oyster liquor and use in making Thick White Sauce in place of all milk.
Mix macaroni and oysters, add Thick White Sauce and seasonings.
Spread on a plate to cool.
Shape, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.
Classic Seafood Recipes & Fish Recipes
Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp
Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: firstname.lastname@example.org
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.