Oyster Croquets is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter of oyster meat that's bound with white oyster sauce, meat glaze and egg yolks that's shaped into corks, breaded and deep fried before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Lobster Croquets.
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This is a classic recipe for a Victorian version of Oyster Croquets that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 318.—OYSTER CROQUETS.
Scald and beard two dozen oysters, cut each oyster into about four or six pieces, and set these aside on a plate. Next, with their liquor make some oyster sauce as in No. 43 ; reduce the sauce by boiling down over the fire—stirring it the while to give it consistency ; add a bit of glaze and three yolks of eggs, a little cayenne, lemon-juice, and anchovy ; and having stirred the sauce again over the fire to set the eggs, add the cut-up oysters; stir these in to mix them with the sauce, and make the oysters hot through, for unless this precaution is duly attended to, the composition is likely to decompose, which circumstance renders it difficult to handle while moulding the croquets; for finishing these, see No. 315.
Note.—Croquets may also be prepared with shrimps, prawns, sweetbreads, ox-palates, fat livers, &c.
Modern Redaction
Ingredients:
24 oysters, bearded and shucked (reserve the liquor)
1 batch white oyster sauce, No. 43. (use the reserved oyster liquor to make this)
1 tsp meat glaze, as made in the economy of second stocks or broth recipe
3 egg yolks, beaten
cayenne pepper, to taste
2 tsp lemon juice
1 tsp anchovy essence
300g breadcrumbs
1 egg, beaten
oil for deep frying
Method:
Briefly scald the oysters in boiling water. Remove with a slotted spoon and cut each one into six pieces then set aside. Use the oyster liquor to make oyster sauce and reduce this sauce over the fire by stirring constantly. Stir in the meat glaze then take off the heat, allow to cool slightly and work in the egg yolks, cayenne pepper and lemon juice. Return to the heat and cook gently, stirring constantly with a wooden spoon, until the eggs begin to set. At this point add the oyster flesh and stir these into the sauce. Continue cooking until the oyster meat has warmed through and the egg mix has set.
Pour the mixture onto a baking dish and spread out to about 2.5cm thick then set aside until the mixture has cooled and set. Now divide into portions the size of walnuts and roll these in breadcrumbs so that you can shape them as desired (typically corks, pears or balls).
Dip the shaped croquettes in beaten egg then coat with breadcrumbs. Heat oil in a deep fryer to 180°C and add the croquettes. Deep fry until lightly golden in colour then drain on kitchen paper and serve hot, garnished with fried parsley.
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