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CROQUETTES OF FISH

(EntrÉes) - (The International Jewish Cook Book)







Take any kind of boiled fish, separate it from the bones carefully, chop
with a little parsley, salt and pepper to taste. Beat up one egg with
one teaspoon of milk and flour. Roll the fish into balls and turn them
in the beaten egg and cracker crumbs or bread. Fry a light brown. Serve
with any sauce or a mayonnaise.











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