Croquettes de Boisson (Fish Croquettes)

Ingredients

• f lb. cold fish
• a gill of well reduced bechamel sauce (No 203)
• 1 dessertspoonful anchovy essence
• 1 yolk of egg
• and 1 whole egg
• salt
• and pepper
• panurette or bread-crumbs
• parsley
• frying-fat

Method

1. 1

   Shred the fish as finely as possible, or mince very small, heat up the sauce, add the anchovy essence, season to taste, and stir in the minced fish.

2. 2

   When thoroughly hot stir in one yolk of egg, let it bind, and turn the mixture onto a plate to cool.

3. 3

   Make up into even-sized cutlet shapes, insert a small piece of macaroni at each end of the cutlets, dip in beaten egg, crumb well, and fry in deep fat until golden colour.

4. 4

   Drain well, dish up on a folded napkin or dish paper, garnish with fried parsley, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 193. The excerpt below is the record exactly as published.

roquettes de boisson ( Fish Croquettes). — f lb. cold fish, freed from skin and bones,' a gill of well reduced bechamel sauce (No 203), 1 dessertspoonful anchovy essence, 1 yolk of egg, and 1 whole egg, salt, and pepper, panurette or bread-crumbs, parsley y frying-fat

Cook this with the app: pantry check, scaling, and the assistant.