Oyster and Macaroni Croquettes

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • cup macaroni broken in ½ inch pieces.
  • 1 pint oysters.
  • 1 cup Thick White Sauce.
  • Few grains cayenne.
  • Few grains mace.
  • ½ teaspoon lemon juice.
  • ¼ 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.