MEAT AND FISH BALLS
Finely minced steak, grated onion, a little crushed garlic, a pinch of thyme, some chopped parsley and flavouring of vinegar, Worcestershire and tomato sauces. Form into little balls and toss in flour, then in beaten egg and dried breadcrumbs. Fiy in deep oil for 3-4 minutes or until golden brown and drain on absorbent paper. Serve hot.
Make a thick white sauce and flavour with Anchovy Sauce and lemon juice. Add an equal quantity of mashed fish, either cooked fresh fish or tinned. Spread on plate until set then form into little balls, roll in flour and fry in deep, .smoking oil 2-3 minutes. Drain and serve hot on cocktail picks.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/CHP19710622.2.39.7
Bibliographic details
Press, Volume CXI, Issue 32639, 22 June 1971, Page 5
Word Count
115MEAT AND FISH BALLS Press, Volume CXI, Issue 32639, 22 June 1971, Page 5
Using This Item
Stuff Ltd is the copyright owner for the Press. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Christchurch City Libraries.
Log in