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Fish Croquettes
Mold the cutlet mixture into cones; dip in egg and crumbs and fry in hot fat. Sprinkle with chopped parsley. 1 pint cold fish 1 pint milk 1 blade mace 1 sprig parsley
The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.
Home › Meat Substitutes › Fish Croquettes
Mold the cutlet mixture into cones; dip in egg and crumbs and fry in hot fat. Sprinkle with chopped parsley. 1 pint cold fish 1 pint milk 1 blade mace 1 sprig parsley