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Oyster and Macaroni Croquettes

A fried croquette of cooked macaroni mixed with oysters and thick white sauce, coated in crumbs.

From an old cookbook · modernised transcription
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Why it works: Oyster and sauce are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,233 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Oyster and Macaroni Croquettes

Ingredients

Directions

Prepare the macaroni

  1. Cook macaroni in boiling salted water until soft.

  2. Drain macaroni in a colander.

  3. Pour two cups of cold water over the macaroni.

Prepare the oysters and sauce

  1. Clean and parboil oysters, remove tough muscles, and cut soft parts into pieces.

  2. Reserve one-half cup of oyster liquor and use it in making Thick White Sauce in place of all milk.

Make and shape the croquettes

  1. Mix macaroni and oysters, add Thick White Sauce and seasonings.

  2. Spread the mixture on a plate to cool.

  3. Shape the cooled mixture into croquettes.

  4. Dip each croquette in crumbs, then in egg, and again in crumbs.

  5. Fry the croquettes in deep fat until golden, then drain.

Nutrition, whole recipe (rough)

212Calories
17 gProtein
12 gFat
10 gCarbs

Counts 4 of 7 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Cheese1 oz (28g) cheddar113
Oyster6 medium (84g)81
Lemonjuice of 1 lemon (48ml)12
Cayenne1 tsp (1.8g)6
Macaroninot in our table0
Saucenot in our table0
Macenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Fannie Merritt Farmer. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Oyster + saucetop 14% of all pairs
    Smell alikemoderate
    Cooked together2,233 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Mace + lemontop 18% of all pairs
    Smell alikemoderate
    Cooked together6,315 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Oyster + cheesetop 19% of all pairs
    Smell alikemoderate
    Cooked together202 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Sauce + cheesetop 19% of all pairs
    Smell alikelow
    Cooked together1,987 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Oyster + lemontop 26% of all pairs
    Smell alikemoderate
    Cooked together2,942 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Macaroni
Forms the bulk of the croquette and gives it a soft, starchy body that holds the shape.
Oysters
Provide the main flavor and a tender, moist filling inside the crisp coating.
Thick white sauce
Binds the macaroni and oysters together and keeps the filling moist and cohesive.
Grated cheese
Adds savory, salty flavor and helps the filling taste rich.

The step that matters

Cooling the mixture before shaping. The filling must cool and firm up in the white sauce so the croquettes hold their shape. Shaping warm mixture makes it slump and tear, and it may fall apart when fried.

Swap the mace

How well each one fits the dish's main ingredients (oyster, sauce, lemon, cheese):

  1. Capersfits better
  2. Parsleyfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against oyster, sauce, lemon, cheese. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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