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(German) - (Pennsylvania Germans)

Boil 50 oysters five minutes, drain. When cold, cut into small pieces,
add 1/2 cup of bread crumbs and mix all together with a thick cream
sauce composed of 1/2 cup of cream or milk thickened with flour, to
which add 1 large tablespoonful of butter; season with salt, a dash of
red pepper and 1 teaspoonful of finely-minced parsley. Stand this
mixture on ice until quite cold and firm enough to form into small
croquettes. Dip in egg and bread crumbs and fry in deep fat until a
golden brown.
Serve at once on a platter garnished with sprigs of parsley From
these ingredients was made 12 croquettes.

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Make this precisely the same as crabs Newburg, using one pint of boiled
lobster meat. Cut the lobster in cubes of about one inch. Purchase one
large or two small lobsters.

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Oyster Croquettes


Twenty-five oysters, one dessertspoonful chopped parsley, three ounces

butter, one and one half ounces flour, one gill milk or cream, one

teaspoon lemon juice, one egg, three tablespoons bread crumbs, salt and

pepper. Boil the oysters in their own liquor five minutes, cut them in

rough pieces, melt the butter in a saucepan, stir in the flour, add

cream by degrees, also oyster liquor, boil two minutes, add then the

parsley, pepper, and salt, put in the oysters and allow the mixture to

cool. Form it then into croquettes on a slightly floured board. Roll in

the beaten egg and bread crumbs and fry in hot fat two minutes.

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23 Oyster Croquettes

Chop 1/2 a pt. of raw oysters and 1/2 a pt. of cooked veal very fine.

Soak 3 tablespoonfuls of bread crumbs in the oyster broth and then add a

tablespoonful of butter, a little onion juice, the beaten yolks of 2

eggs. Mix all well together, shape into croquettes and fry.

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