FISH OMELET.





Shred finely any cold fish, season it, and mix with beaten eggs; make
it into a paste, fry in thin cakes like pancakes, and serve hot on a
napkin; there should be plenty of boiling butter in the pan, as they
should be moist and rich; there should be more eggs in the preparation
for omelets than for fritters.





FISH IN BATTER FISH PATTIES facebooktwittergoogle_plusredditpinterestlinkedinmail

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