TODAY’S RECIPE
FISH CUTLETS One cup thick white sauce, § teaspoon salt, 1 tablespoon minced parsley, a few drops of onion juice, 1 egg. 2 cups cold cooked lish, 1 cup mashed potato or breadcrumbs, breadcrumbs, frying- fat. ■Stir the fish, a cupful of breadcrumbs or potato, salt, parsley, and onion juice, into thick white sauce. Spread smoothly on a plate. When cold, divide into 12 portions. Form with the lingers and flat blade of a knife into cutlet shape on a board which has been lightly sprinkled with Hour or breadcrumbs. Coat each cutlet with egg and crumbs. Shake off all loose crumbs, and' fry till golden brown in deep fat. Serve garnished with cut lemon, enough lor C persons.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/WT19390701.2.132.22.15
Bibliographic details
Waikato Times, Volume 124, Issue 20845, 1 July 1939, Page 19 (Supplement)
Word Count
120TODAY’S RECIPE Waikato Times, Volume 124, Issue 20845, 1 July 1939, Page 19 (Supplement)
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