Ingredients

  • 3 lbs fish
  • 1 onion
  • black pepper and allspice
  • ½ white French roll
  • 2 spoons flour, or 5–6 rusks
  • 2–3 spoons butter
  • (3–4 spoons thick cream)
  • 1 parsley root or carrot

Method

Clean and bone a fish, strew with salt, black pepper, and allspice, and chop the fish fine. Fry a finely chopped onion in 1 spoon butter, mix with the fish, and add a roll soaked in milk and squeezed out and 1–2 spoons thick cream. Pound everything together in a mortar and rub through a colander. Pour a little flour onto the table and shape the forcemeat into oblong patties. Instead of bones, insert little pieces of parsley root or carrot. Dip each patty in egg and crumbs, fry in hot butter, and arrange on a platter.

Patties, however prepared, are served with one of the following: green peas; brown sauce with wine and capers, diluted with bouillon made from the leftover fish bones; Dutch sauce; Milanese rice with crayfish sauce.

Loading
Loading
Loading