CROQUETTES OF COLD, COOKED FISH





Shred or flake cold, cooked fish, which has been carefully picked from
bones. To 2 cups of fish add an equal amount of mashed potatoes, a
small half cup of cold milk, 1 tablespoonful butter, yolk of 1 egg,
lightly beaten, 1 teaspoonful of chopped parsley, season with salt and
pepper. Mix all well together, and when cold, form in small
croquettes. Dip into white of egg containing 1 tablespoonful of water,
roll in fine, dried bread crumbs and fry in hot fat. Shad, salmon,
codfish, or any kind of fish may be prepared this way, or prepare same
as "Rice Croquettes," substituting-fish for rice.





CROQUETTES OF CALF'S BRAINS CROQUETTES OF FISH facebooktwittergoogle_plusredditpinterestlinkedinmail

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