Oyster Croquettes

Croquettes d’Huitres

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Dozen Oysters
  • A Gill of Rich Cream
  • A Gill of Oyster Liquor
  • 2 Tablespoonfuls of Flour
  • A Tablespoonful of Butter
  • The Yolks of 2 Eggs
  • 3 Sprigs of Parsley
  • Salt and Pepper to Taste
  • A Dash of Cayenne
  • An Egg, Well-Beaten
  • Grated Bread Crumbs
  • Boiling Lard
Take two dozen Oysters and boil them in their X own liquor. Stir constantly and boil for about three minutes. Remove from the fire. Take out the Oysters and chop very fine. Put them into a saucepan with about one gill each of rich cream and Oyster liquor. Rub together two tablespoons of flour and one of butter. Add this to the Oysters and the boiling milk and cream. Stir until it thickens and boils. Then add the yolks of two eggs. Stir this over the fire for about one minute, and then take off and add parsley, chopped fine, salt and Cayenne. Mix well and place in a dish to cool and thicken. Then roll in a beaten egg to bind and form into cylinders of about a finger length. Roll in bread crumbs mashed fine, and fry in boiling lard or oil.