Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Onion | 1 medium (110g) | 44 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 pint of bread crumbs
- 3 teaspoonfuls of cottolene
- 10 drops onion juice
- 2 cups of cold boiled fish
- three even tablespoonfuls flour
- parsley
- salt
- cayenne
Directions
Stuff with plain bread stuffing, made of }4 pint of bread crumbs, i tablespoonful of butter, small spoon of salt and pepper each, i tablespoonful of parsley. Work all together and moisten, if necessary, with egg. Fill and tie in shape with a string. Wash the roe, if any, and cook with the fish.
FISH CUTLETS, r Mrs. Rorer, Yz pint of milk; 3 teaspoonfuls of Cottolene; three even tablespoonfuls flour; i egg yolk; i tablespoonful parsley, chopped; ^ grated nutmeg; 10 drops onion juice; 2 cups of cold boiled fish; seasoning.
Price to suit all— Virot's Products.
FRKDONIA COOK BOOK. I7
Put the milk on to boil. Rub together the Cottolene and flour; then stir them into the boiling milk; stir and cook until a thick paste is formed, add the yolk of egg, parsley, onion juice; mix and add the boiled fish; mix again and add a palatable seasoning of salt and cayenne; turn out to cool. When cold, form into cutlets or croquettes. Dip first in beaten egg, then in bread crumbs, and fry in very hot Cottolene. Drain on brown paper and serve very hot with cream sauce.