Photo: Gregor Moser
Ingredients
- 1 pint white sauce
- 1 teaspoon minced onion
- 2 lbs
Directions
1
2 lbs. red snapper. 1 pint white sauce.
2
1 teaspoon minced onion.
3
Cook fish in salt water until tender, drain and remove all bones. Mince fine, add white sauce and season to taste. Mould into cutlets, dip in beaten eggs and cracker crumbs and fry in ^lot fat. Serve with tomato sauce.
By Wilson, Mary Elizabeth Lyles, 1860-1924 ·
Recipe sourced from
internet_archive