|Oysters||1⁄4 Cup (4 tbs)|
|Fat||2 Cup (32 tbs) (for deep frying)|
|Cooked turkey||1⁄2 Cup (8 tbs)|
|Ground mace||1⁄2 Teaspoon|
|Celery salt||1⁄4 Teaspoon|
|Oyster liquid||1 Tablespoon|
|Heavy cream||2 Tablespoon|
|Egg yolks||2 , slightly beaten|
|Whole blanched almonds||1⁄4 Cup (4 tbs), chopped|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
Heat oysters for a few minutes in a small quantity of water.
Remove, and set aside one tablespoon of the liquid.
Grind oysters and turkey in the food chopper.
Add next six ingredients and stir until well blended.
Pack into a jar or covered bowl and chill for 24 hours.
Form into small balls.
Combine almonds and bread crumbs and roll balls in this mixture until well coated.
Fry in deep fat until golden brown.
Serve hot on picks.