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OYSTER AND MACARONI CROQUETTES.
(Boston Cooking-School Cook Book, 1896)
1/3 cup macaroni broken in 1/2 inch pieces.
1 pint oysters.
1 cup Thick White Sauce.
Few grains cayenne.
Few grains mace.
1/2 teaspoon lemon juice.
1/4 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.
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