Fish Cutlets
I pint of cold cooked fish Yolks of two eggs 1½ pint of cream or milk I large tablespoonful of butter 3 large tablespoonfuls of flour I tablespoonful of chopped parsley I teaspoonful of onion juice Salt and pepper to taste pieces, sprinkle with the I teaspoonful of lemon juice Pick the fish into small parsley, lemon and onion juice. Put the milk or cream in a double boiler. Rub the butter and flour to a smooth paste, and stir into the milk when boiling, stirring constantly until very thick. Take from the fire, add the yolks, fish, salt and pepper, mix, and turn out to cool. When cold form into cutlets. Dip first in beaten egg, then in bread crumbs, and fry in sufficient hot fat to cover. on a napkin garnished with cress and small button radishes.