Photo: Gregor Moser
Ingredients
- a teaspoonful of corn starch
Directions
1
Mince fine the fragments of boiled or baked fresh fish, from which the bones and skin have been removed. Take one-third as much mashed potato, a very, very little melted butter, a beaten egg^ or a part of one, according to the quantity of fish, and half a teaspoonful of corn starch. Mix these together and make into rolls, which roll in beaten e^'sr and bread crumbs. Heat them on a
2
CROQUETTE AND SAUSAGE BREAKFASTS. 221
3
well-])uttered griddle, or fry them in hot drippings. Garnish with parsley.
By Colbrath, M. Tarbox ·
Recipe sourced from
internet_archive