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III

(Belgian) - (The Belgian Cook-book)







The above recipe can be followed for making fish rissoles, but, after
having mixed it well, let it grow cold. Then form into balls, roll them
in breadcrumbs, and throw them into boiling fat.

Other Recipes


Champagne Cup III

Rub three ounces of sugar on lemon peel and put in a punch bowl with
the juice of four lemons, one quart of apollinaris, and one quart of
orgeat. Beat this well. Then add one pint of brandy, half a glass of
Jamaica rum and a glass of Maraschino. Strain into a bowl of ice and
just before serving, pour in three quarts of champagne.









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