Croquettes of Fish

Ingredients

• fish mixture made as directed in the last recipe
• six to eight portions
• two ounces of clarified butter
• dip in egg
• roll in breadcrumbs
• quarters of lemon

Method

1. 1

   Spread the fish mixture on a plate and let cool.

2. 2

   Shape into balls or cork shapes, dip in egg, and roll in breadcrumbs.

3. 3

   Melt clarified butter in the chafing dish, drop in croquettes, and fry until golden brown.

4. 4

   Drain and serve with lemon.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 9. The excerpt below is the record exactly as published.

Croquettes of fftsb. Spread a fish mixture made as directed in the last recipe on to a plate and let cool, then divide into six to eight portions, and shape each into a ball or cork shape, dip in egg and roll in bread- crumbs. Melt two ounces of clarified butter in the chafing dish, when quite hot drop in the cro- quettes one at a time, and fry to a golden brown. Take up, drain, and dish up. Serve with quar- ters of lemon

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