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.
 

 

OYSTER RECIPES
 

  Home   |   Fish Information   |   Seafood Soups   |   Fish Recipes   |   SHELLFISH RECIPES   |   Forcemeats etc   |   Seafood Sauces   |   Key West Recipes   |   Bibliography   |   Links  
Perch

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: james@seafoodfish.com
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.