The Times Picayune Publishing Company

Fish Balls

Boulettes de Poisson

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • About 2 Cupfuls Flaked Fish from the Remains of Any Fish
  • A Large Onion
  • A Sprig<

Method

Take the remains of any fish, season well with chopped parsley, onions, thyme and Cayenne, and a touch of garlic if the flavor is liked. Then mince all well, adding a tablespoonful of butter and mix with one-third cup