Читать книгу The New Galt Cook Book - Various - Страница 55

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One can of salmon, one egg, well beaten, one-half cup of fine bread crumbs, salt, cayenne pepper, nutmeg, juice of half a lemon. Drain off the liquor and mince the fish. Melt and work in the butter, season, and if necessary moisten with a little of the liquor; add the crumbs. Form the parts into rolls, which flour thickly, and stand them in a cold place for an hour. Fry in hot fat and serve on a hot platter, garnished with fresh parsley.