Home › The Principles of Cookery › Kromeskies of Oysters

Kromeskies of Oysters

Open carefully one dozen fresh oysters; beard them, and chop them small; then mince cold chicken or turkey very finely in equal quantities. Add three mushrooms cut into small pieces, the yolk of an egg, the oyster liquor, and a table-spoonful of cream. Stir the mixture over a slow fire until it is quite thick; then put it into a cool place for an hour, and when cold, roll it into croquettes the shape and size of small corks; fold thin fat bacon round these, dip them into a frying batter, and fry them in hot fat until they are crisp and brown. Serve piled in the centre of a hot dish, and garnish with fried parsley. Time, six or eight minutes to fry. Probable cost, about 3s. Sufficient for three or four persons.