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Classic
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page 82
of finely chopped parsley, and a quarter of a teaspoon onion juice. Boil until
it thickens; add 2 cups of cold boiled fish, and boil up again; season with salt
and pepper to taste. When cold, take out and dip in egg, then in bread-crumbs,
and fry.
OYSTER CROQUETTES
Drain 1 quart oysters and chop fine. Take 1 pint bread-crumbs and add 1 teaspoon
baking-powder. Mix oysters and crumbs and pour over 1 cup of cream. Season with
pepper, salt, and 1 tablespoon butter. Fix well and add 2 well-beaten eggs. Make
into shapes and dip in egg, roll in cracker-dust, and fry a rich brown.
RICE CROQUETTES
Mrs. Strauder Goff
1 1/2 pints boiled rice,
3 eggs,
Butter size of 1 1/2 eggs,
3 tablespoons cream,
1/2 teaspoon scraped onion,
Salt and cayenne pepper to taste,
A small pinch of mace.
Reserve 2 whites of the eggs to roll the croquettes
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