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New England manuscript cookbook, 1880-1910
Page 54a
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Oyster & Macaroni Croquettes Cook 1/3 cup macaroni in boiling salted water until soft. Drain in colander & pour over it 2 cups cold water Clean & parboil 1 pt oysters, & chop finely and drain. Sauce - 2 1/2 tbs. melted butter 1/3 cup flour, salt. pepper. Pour over this 1 cup oyster liquor & scalded milk & heat till thick Into this put oysters & macaroni cayenne, mace, lemon juice and 1/4 cup grated cheese. Cook, shape. Dip in crumbs, egg- crumb & fry in deep fat.
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Oyster & Macaroni Croquettes Cook 1/3 cup macaroni in boiling salted water until soft. Drain in colander & pour over it 2 cups cold water Clean & parboil 1 pt oysters, & chop finely and drain. Sauce - 2 1/2 tbs. melted butter 1/3 cup flour, salt. pepper. Pour over this 1 cup oyster liquor & scalded milk & heat till thick Into this put oysters & macaroni cayenne, mace, lemon juice and 1/4 cup grated cheese. Cook, shape. Dip in crumbs, egg- crumb & fry in deep fat.
Szathmary Culinary Manuscripts and Cookbooks
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