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Public Domain Recipes
cegoh (Pixabay License).

Fish Croquettes

Ingredients

Directions

  1. Make a rich white sauce with cream.
  2. Season with walnut catsup and add yolks of 2 eggs, salt and chopped parsley and a little chopped chive.
  3. Add chopped cooked fish till mixture will leave sauce-pan.
  4. Pour into buttered dish to cool.
  5. Cut in pieces and fry in deep fat.
  6. Do not let mixture be too thick.

Other Information

Author: Person.Isabel Harris Metcalf

Source: Just A Few Tried and True Receipts (1916-01-01)

Category: Seafood

Measure: Metric

Ingredient: white sauce, catsup, egg yolk, salt, parsley, chive, cooked fish

Equipment: saucepan, pot

See Also

Tomatoes with French Garlic Dressing

by: Edward Everett Horton • Photoplay Magazine, Carolyn van Wyck • Photoplay's Cook Book (1927-01-01)

Side • avoirdupois • tomato, paprika, salt, chili sauce, pepper, vinegar, sugar, olive oil, chive, Worcestershire sauce, parsley, garlic • measuring cups, measuring spoons

Creamed Potatoes

by: Louise Bennett Weaver, Helen Cowles LeCron • A Thousand Ways To Please a Husband (1917-01-01)

Side • avoirdupois • potato, salt, parsley, paprika, pimento, white sauce • measuring cups, measuring spoons, stove

Chicken Croquettes

by: Isabel Harris Metcalf • Just A Few Tried and True Receipts (1916-01-01)

Side, Meat • avoirdupois • chicken, hominy, parsley, mace, cayenne pepper, salt, egg yolk, milk • measuring spoons, measuring cups, knife

A Fish Cake

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Seafood • avoirdupois • cooked fish, bread, onion, butter, pepper, salt, milk, parsley, egg • measuring cups, measuring spoons, cake pan, saucepan, stove, oven

Potato Salad II

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Side • potato, onion, parsley, egg yolk, salad oil, vinegar, pepper, salt, lettuce • measuring cups, measuring spoons, pot, stove, knife