Fish Croquettes Recipe 1

Instructions

1. Take the remnants of cold boiled or baked fish.
2. Remove every bone and break into fine bits.
3. To 1 cup of fish allow 1/2 cup of rich white sauce.
4. Heat the sauce, remove from the fire, and add 1 beaten egg.
5. Add the fish, and with a fork mix and beat thoroughly.
6. Season with salt and pepper and Worcestershire sauce, adding, if liked, two or three drops of onion juice.
7. Add 1/2-cup of bread crumbs that have been slightly browned in butter.
8. Mix thoroughly; if too stiff, add a little more sauce or sweet cream.
9. When cool form into balls, dip in egg and crumbs, and fry in deep, hot fat until they are a nice brown.
10. Boil the bones, head, and tail of the fish with a small onion in sufficient water to make a sauce.
11. Strain off the liquor and season with anchovy and tomato.
12. Serve very hot with the sauce poured around the croquettes.