A DUTCH FRICANDELLE.





Take two pounds of dressed fish, remove the skin and bones, cut in
small pieces with two or three anchovies, and season well, soak the
crumb of a French roll in milk, beat it up with the fish and three
eggs: butter a mould, sprinkle it with raspings, place in the fish
and bake it; when done, turn out and serve either dry or with
anchovy sauce; if served dry, finely grated crumbs of bread should be
sprinkled thickly over it, and it should be placed for a few minutes
before the fire to brown.





A DOVER CAKE A FINE BEEFSTEAK PIE. facebooktwittergoogle_plusredditpinterestlinkedinmail

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