12 oysters
1 c. toasted bread crumbs
1 egg, beaten
1 lb. young veal
2 oz. butter
Oil or fat for frying

Drain oysters and put through mincer with veal and bread. Melt butter and add to mixture. Next, add beaten egg and mix well. Shape into sausage shapes with floured hands. Fry in hot oil or fat until golden brown. These can also be coated with bread crumbs, if desired. Serves 4.