Читать книгу The New Galt Cook Book - Various - Страница 108

Table of Contents

Take three cupfuls of either chopped veal or chicken. Add one cupful of bread crumbs, the yelk of two hard-boiled eggs, a little pepper and salt, one tablespoonful of minced parsley, one-fourth onion grated, half cupful of cream, and juice of half a lemon. Mix all together and make into balls, dip into an egg beaten, and then into fine crumbs and fry in boiling lard till brown.