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Fish Croquettes — Tomato Mayonnaise

Name: Fish Croquettes — Tomato Mayonnaise
Yield: 2 servings
Ingredients: enough flesh left from a boiled or baked fish to measure one and a half cups; Melt quarter cup of butter; two slices of onion; add another cup flour; half a teaspoon of salt; one cup of milk or white stock; one-third cup of cream

From The Toronto Cook Book, 1915

Serves 2

Serve with cucumbers or tomato sauce.

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 125. The excerpt below is the record exactly as published.

Fish Croquettes — Tomato Mayonnaise With a silver fork pick fine, enough flesh left from a boiled or baked fish to measure one and a half cups. Melt quarter cup of butter; cook in it until yellowed slightly two slices of onion, then add another cup flour, half a teaspoon of salt, and a dash of paprika and, when thoroughly blended, one cup of milk or white stock and one-third cup of cream

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