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Fish, Rissoles Of

To any quantity or kind of cold cooked fish, weighed after the bones and skin have been removed, add a third part of grated bread-crumbs, a finely-minced boiled onion, some cold melted butter, and the yolks of two eggs; season with pepper and salt. Make puff paste, roll it thin, and cut it into squares of two inches. Place about a tea-spoonful of the mince on each square, and fold over with paste. Wet the edges of the dough, before closing them, that they may adhere, and fry in boiling fat, first egging and covering the rissoles with bread-crumbs. Garnish with fried parsley. Time, fry till lightly browned. Probable cost, 8d., exclusive of the fish.