Shape into croquettes, or balls, allowing a rounded tablespoonful to each ball; roll in fine cracker crumbs; dip into an egg which has been slightly beaten and to which one-quarter of a cup of water has been added; again roll in cracker crumbs.
Have a deep pan of fat, hot enough to fry a piece of bread a golden brown while you count forty, and cook the croquettes therein for about a minute; then drain on paper, and serve with olives.
XVI
William Johnston
OYSTERS PECHEUR
One keg of freshly dredged oysters put on the deck of the schooner not later than eight p. m.
One hundred pounds of ice put on top of the oysters.
Shell and eat at 5 a. m. on the way to the fishing grounds with salt to taste, and occasional draughts of hot coffee.