Make Thick White Sauce, mix with the rest of the ingredients.
Cook all together and cool. Make 8 separate heaps of this and let stand an hour. Take each heap and form into a chop shape, dip in beaten egg, dredge in cracker dust and fry in hot, deep fat. Serve with hot Tartare Sauce, or Hollandaise Sauce.
© 1903 All rights reserved. Published by Echo Point.