Fish Risoles

Ingredients

• 1/2 lb. Cold Fish .
• 1 oz. Butter
• 1 gill Milk
• 1 oz. Flour
• 1 teaspoonful of Anchovy
• 1 teaspoonful of Parsley
• Pepper and Salt .
• Bread Crumbs
• Hot Fat

Method

1. 1

   Pick the fish free from skin and bone, and chop it up.

2. 2

   Make a smooth thick sauce with the flour, butter, and water.

3. 3

   Flavour it with anchovy, parsley, pepper, and salt; stir in the fish, and mix well.

4. 4

   Turn onto a plate till cold.

5. 5

   Make into small balls, cover with egg and bread crumbs, and fry in hot fat; drain on kitchen paper, arrange on a dish, and garnish with parsley.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 192. The excerpt below is the record exactly as published.

FISH RISSOLES. \ lb. Cold Fish . ^d. 1 oz. Eiitter \d. 1 gill Milk \d. Bread Crumbs . Hot Fat . 1 oz. Floitr ,u. 1 teaspoonful of Anchovy \ teaspoonful of Parsley- Pepper and Salt . / 1 Cost— 8f^. Time — 5 Minutes Pick the fish free from skin and bone, and chop it up. Make a smooth thick sauce with the flour, butter, and water, by directions given elsewhere. Flavour it with anchovy, parsley, pepper, and salt ; stir in the fish, and mix well. Turn on to a plate till cold. Make up into small balls, cover with ^gg and bread crumbs, and fry in hot fat ; drain for a few minutes on kitchen paper, arrange carefully on a dish, and garnish with parsley. PISH 1 LA SAUMAREZ, 2 Bream . 2 Tomatoes 1 oz. Butter 1 fagot of Herbs 1 Carrot . 1 oz. Flour

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