Reference > Farmer's Cookbook > ENTRÉES > Oyster and Macaroni Croquettes
  Oyster Crabs à la Newburg Oysters à la Somerset  

Oyster and Macaroni Croquettes

1/3 cup macaroni, broken in 1/2 inch pieces
Few grains cayenne

Few grains mace
1 pint oysters
1/2 teaspoon lemon juice
1 cup Thick White Sauce
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 Crabs à la Newburg Oysters à la Somerset  

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