Fish Croquettes

Ingredients

• Remnants of turbot, brill, haddock, or salmon
• butter
• pinch of flour
• some milk
• pepper
• salt
• nutmeg
• parsley

Method

1. 1

   From some remnants of boiled turbot, brill, haddock, or salmon, pick out the flesh carefully, and mince it, not too finely; melt a piece of butter in a saucepan, add a small pinch of flour and some hot milk; stir on the fire until the mixture thickens, then put in pepper, salt, and a little grated nutmeg, together with some finely-chopped parsley, and, lastly, the minced fish.

2. 2

   As soon as the whole is quite hot, turn it out on a dish to get cold, then fashion and finish the croquettes as in the first recipe.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 15. The excerpt below is the record exactly as published.

Fish Croquettes — Remnants of turbot, brill, haddock, or salmon, butter, pinch of flour, some milk, pepper, salt, nutmeg, parsley

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