Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 49

1. Mince any cooked meat or fish very fine; season it.

2. Then reduce (by boiling) some white (or brown) sauce according to whether you are using white meat or fish or otherwise, to a thick consistency. If necessary you may add the yolk of one or more eggs, and heat up the mixture till it thickens.

3. Add the mince to the sauce, let it boil, taste, and if necessary add a little more seasoning.

4. Spread the mixture on a dish; when cold it should be stiff.

5. Make up into balls, or shape as sausages, or small pears (with a bit of baked pastry stuck in for the stalk) or in the case of fish into round flat cakes 3/4 inch thick.

6. Egg and bread-crumb and leave to dry for one hour. If this is done the frying is more satisfactory.

7. Egg and bread-crumb again; dry again and fry in deep fat till a golden brown.