Читать книгу Breakfast, Luncheon and Tea - Marion Harland - Страница 56

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Are made precisely as is the paste for rissoles, except that enough flour is added to it to enable you to roll it out into a sheet about as thick as your finger. Cut this into strips about three inches in length and one in width. Fry these quickly and drain dry before arranging them in the dish.

Pour the sauce over them. If properly made and fried, they are light and palatable.