The 1918 Fanny Farmer Cookbook

Oyster and Macaroni Croquettes

/3 cup macaroni,

broken in 1/2 inch

pieces

Few grains

cayenne

Few grains mace

pint oysters

/2 teaspoon

lemon juice

cup Thick White

Sauce

/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.

Oysters à la Somerset

pint selected oysters

/3 cup oyster

liquor

tablespoon chopped

onion

/3 cup Chicken

Stock

tablespoons chopped

mushrooms

Salt

Pepper

tablespoons butter

Cayenne

tablespoons flour

Parboil and drain oysters. Reserve liquor, strain, and set aside for sauce. Cook onion and

mushroom in butter five minutes, add flour, and pour on gradually oyster liquor and chicken

stock. Season with salt, pepper, and cayenne. Remove tough muscles from oysters, and

discard. Shape oysters, cover with sauce, and coll on a plate covered with stale bread crumbs.

Dip in egg and stale bread crumbs, fry in deep fat, and drain on brown paper.

Chapter XXII − ENTRÉES

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