Note 195 — INDEX
Reading edition
No. 195. Oyster Croquettes.—Parboil one pint of oysters, drain and chop, moisten with a thick cream sauce and the oyster liquor, add one teaspoon chopped parsley and bread or cracker crumbs sufficient to make the mixture firm enough to shape, season with salt, pepper and a little onion juice. Let the mixture get cold, then shape into croquettes and fry in hot fat in a frying basket if you have it, drain and serve on a hot napkin.