Dinner
Oyster croquettes
Marion Harland’s original method for Oyster croquettes, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cook twenty-five oysters in their liquor until they just begin to ruffle, remove from the fire, drain (reserving half a cupful of the liquor), and chop fine.
- Stir together over the fire two tablespoonfuls of flour and two of butter and pour on them a half-cupful of cream with a pinch of soda in it, and the half-cupful of oyster liquor.
- When beaten to a smooth sauce add slowly the beaten yolk of two eggs, then the chopped oysters, salt and pepper and a pinch of grated nutmeg.
Historical transcription
Source method
- 1
Cook twenty-five oysters in their liquor until they just begin to ruffle, remove from the fire, drain (reserving half a cupful of the liquor), and chop fine. Stir together over the fire two tablespoonfuls of flour and two of butter and pour on them a half-cupful of cream with a pinch of soda in it, and the half-cupful of oyster liquor. When beaten to a smooth sauce add slowly the beaten yolk of two eggs, then the chopped oysters, salt and pepper and a pinch of grated nutmeg. Remove at once from the fire and set aside to cool. When very cold form into croquettes.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.