Salmon Croquettes.
To-day’s Recipe.
A tiii of salmon. Half an onion, minced. One teaspoonful minced parsley. One teaspoonful anchovy sauce. Pepper. A small bit of butter. Flake the salmon, removing every bit of bone and skin, then mash it well up with the minced onion, minced parsley, and anchovy sauce. Season with pepper and a grain or two of cayenne, then add a small piece of butter. Blend these ingredients thoroughly. Then shape into croquettes, roll in crumbs, dip in egg slightly beaten with a little water, roll in crumbs again, and fry in hot fat till a golden brown. Serve surrounded with peas.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/TS19330703.2.139.8
Bibliographic details
Star (Christchurch), Volume LXIV, Issue 804, 3 July 1933, Page 9
Word Count
104Salmon Croquettes. Star (Christchurch), Volume LXIV, Issue 804, 3 July 1933, Page 9
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