1/3 cup macaroni, broken in 1/2 inch pieces Few grains cayenne
Few grains mace
1 pint oysters 1/2 teaspoon lemon juice
1 cup Thick White Sauce 1/4 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.