Fish Balls k la Nouveauté

Ingredients

• some salmon or remains of turbot or brill
• a quarter of a pound of butter

Method

1. 1

   Pound fish with butter until smooth.

2. 2

   Form into balls the size of billiard balls.

3. 3

   Roll in beaten egg and breadcrumbs, fry, and then roll some in powdered lobster coral, parsley, and truffle peelings.

4. 4

   Arrange in assorted colors.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 9. The excerpt below is the record exactly as published.

Fish Balls k la Nouveaut^ Take some salmon or remains of turbot or brill

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