Fish Cutlets

Ingredients

• 1 cup cold cooked fish
• 0.5 teaspoon chopped onion
• 0.5 cup milk
• 0.5 teaspoon chopped parsley
• 1 tablespoon butter
• 0.5 teaspoon salt
• 1 tablespoon flour
• Dash of red pepper
• Yolk of 1 egg
• Uncooked macaroni
• Bread crumbs and egg

Method

1. 1

   Make a cream sauce of the butter, flour and milk; add the egg, then the fish and seasonings.

2. 2

   Mix carefully and let cool; form into cutlet shapes; dip in egg and bread crumbs and fry in hot fat.

3. 3

   When brown, remove the cutlets and insert in each a small piece of uncooked macaroni to represent the bone, covering the place of insertion with a sprinkling of chopped parsley.

Nutrition per serving

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 57. The excerpt below is the record exactly as published.

teaspoon chopped onion y, pound soaked bread crumbs 1 teaspoon salt Dash of pepper 2 tablespoons fat or butter Mix all the ingredients except the fat; mold into small cakes. Melt the fat in a frying pan and brown the cakes in it, first on one side, then on the other. 151 LEFT-OVERS pf'^r^or/o^.? Family of Four BLANQUETTE OF CHICKEN 2 cups cold chicken 2 tablespoons chopped parsley 1 cup cream sauce Few gratings of nutmeg 1 tablespoon lemon juice Pinch of clove Make the cream sauce as usual; heat the chicken thoroughly in it; add the seasonings and serve. FISH CUTLETS 1 cup cold cooked fish V2 teaspoon chopped onion 1/2 cup milk 1/2 teaspoon chopped parsley 1 tablespoon butter 1/2 teaspoon salt 1 tablespoon flour Dash of red pepper Yolk of 1 egg Uncooked macaroni Bread cnmibs and egg

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