Oyster and Macaroni Croquettes
⅓ cup macaroni, broken in ½ inch pieces
1 pint oysters
1 cup Thick White Sauce
Few grains cayenne
Few grains mace
½ teaspoon lemon juice
¼ cup grated cheese
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.