Oyster Cakes Hollandaise
|Onion||2 Tablespoon, finley chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Eggs||2 , beaten|
|Soft bread crumbs||3 Cup (48 tbs)|
|Oysters||1 Pint, drained and chopped|
|Celery||1⁄2 Cup (8 tbs), finley chopped|
|Milk||1⁄4 Cup (4 tbs)|
|Snipped parsley||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Dry bread crumbs||3⁄4 Cup (12 tbs)|
|Hollandaise sauce mix||1 3⁄4 Ounce|
In skillet cook onion in 2 tablespoons butter till tender but not brown. (Electric skillet 350°.)
Combine with eggs, soft bread crumbs, oysters, celery, milk, parsley, lemon juice, salt, and paprika.
Shape into 8 patties 1/2 inch thick.
Coat with fine dry crumbs.
In skillet melt remaining butter.
Brown the cakes.
Reduce heat (220°) and cook 6 to 8 minutes.
Prepare hollandaise sauce according to package directions; serve over cakes.