Oyster and Macaroni Croquettes
A main made with oysters and thick white sauce.
contains glutencontains dairy
Ingredients
US
Metric
- 80 ml macaroni (broken in ½ inch pieces)
- 470 ml oysters
- 240 ml Thick White Sauce
- Few grains cayenne
- Few grains mace
- 2 ml lemon juice
- 60 ml grated cheese
Make it lactose-friendly
- ¼ cup grated cheese → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 296 |
|---|---|
| Protein | 36.1 g |
| Fat | 1.6 g |
| Carbs | 35.1 g |
| Fiber | 4.9 g |
| Sodium | 436 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States