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Croquettes of Fish.
Ingredients.
Cold boiled Fish. Egg. Anchovy Sauce. Milk.
Hot Lard. Parsley. 2 oz. of Butter. Flour.
Method.
1. Take some of the remnants of boiled turbot, soles, or any other kind of fish. 2. Pull them into small pieces
with a fork, season with pepper and salt, and put them aside on a plate. 3. Put two ounces of butter in a saucepan, let
it come to a light brown. 4. Add a tablespoonful of flour, stir well over a gentle fire. 5. Then add half a pint
of hot milk, and keep stirring till the mixture thickens. 6. Add a teaspoonful of anchovy sauce, or a little Worcester
sauce, a very small quantity of grated nutmeg, and just a dust of cayenne; put the fish into the sauce, shake it gently until
it nearly boils, and turn the whole on to a plate. When quite firm and cold, roll out the mince in bread crumbs into the shape
of corks, flour them well, then dip them into a beaten egg, and again roll them in bead crumbs, smooth them into shape with a
knife, and fry in hot lard, at a temperature of 385°. Serve with fried parsley.
PRECAUTIONS.-The pieces of fish should be about the size of half-inch dice, and are easily removed from the bones, if done
before the fish is cold. Do not attempt to form the croquettes till the mince is firm.
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