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Oysters Croquettes – Maryland’s Way

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CATEGORY CUISINE TAG YIELD
Seafood, Dairy, Eggs Croquette, Fish oyster 7 Servings

INGREDIENTS

25 Nice fat oysters
2 tb Flour
1 tb Butter
1/2 c Oyster liquid
1/2 c Milk
2 Egg yolks
1/2 c Soft bread crumbs
3 Shakes cayenne
Salt to taste

INSTRUCTIONS

Drain oysters, saving liquor. Wash oysters and place them in a hot
saucepan; stir over fire until the actually boil. Drain, saving liquor
again, and adding this to first. Chop oysters fine. Blend flour and butter
in saucepan, add oyster liquor and milk; stir over heat until thick and
smooth. Take from fire, add egg yolks, slightly beaten, the oysters, bread
crumbs and all the seasoning. Put back on fire and stir until mixture
reaches boiling point. Turn out on platter to cool and when cold, mold into
croquettes. Roll in braten eg, brread or cracker crumbs and cook in deep
fat.
Yield: 6 to 8 servings
Recipe from "Maryland's Way, The Hammond-Harwood House Cookbook" Mrs. T.
Murray Peach Hill, Anne Arundel
Reprinted with kind permission from "Maryland's Way, The Hammond-Harwood
House Cookbook," pub. by The Hammond-Harwood House Association, c. 1963.
Available for purchase by calling (410) 263-4683.
Posted to MC-Recipe Digest V1 #851 by Bill Webster <thelma@pipeline.com> on
Oct 18, 1997

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