White Fish Croquettes
From Original recipes of good things to eat, 1919.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Boil the white fish until done, cool, and pick the meat off the bones.
Make a sauce by melting butter, adding flour and milk, and beating until smooth.
Mix sauce with fish, grated onion, parsley, salt, and pepper.
Refrigerate the mixture overnight.
The next morning, shape into croquettes.
Dip in beaten eggs, then coat with dry bread crumbs, and let stand for a little while.
Fry in deep hot fat using a wire basket until golden.
Original recipe, verbatim
Boil 1^ pounds of white fish until done. Cool and pick
meat off bones. Make a sauce of 5^ cup butter, 1 tablespoon
flour, 1 cup milk. Beat until smooth, add a little grated onion,
parsley. Pepper and salt to taste. Make day before using.
Next morning cut and shape any way you desire. Beat 3
eggs. About 1 loaf of bread crumbs so dry you can sift them.
Dip in eggs, then bread crumbs and let stand for a little
while. Fry in deep hot fat, in a wire basket.
Lilh> Trodson, Worthy Matron.
Transcribed as printed in Original recipes of good things to eat, 1919. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.