Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------A DUTCH FRICANDELLE-------------------------

Take two pounds of dressed fish, remove the skin and bones, cut in
small pieces with two or three anchovies and season well, soak the
crumb of a French roll in milk, beat it up with the fish and three
eggs: butter a mould, sprinkle it with raspings, place in the fish
and bake it; when done, turn out and serve either dry or with anchovy
sauce; if served dry, finely grated crumbs of bread should be
sprinkled thickly over it, and it should be placed a few minutes
before the fire to brown it. From: The Jewish Manual by "A Lady".
Intro. by Chaim Raphael Transcribed By: S. Lefkowitz

Submitted By SAM LEFKOWITZ On 05-03-95

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