Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Salmon
1 tb Salt
1/2 ts Pepper
1/4 lb Butter
1/4 c Flour
1/4 c Heavy cream
1/2 c Oil -- for frying

Grind or chop the fish very fine and add the salt and pepper. Cream
the butter and flour and work mixture into the fish. Beat until very
smooth and stir in the cream. Shape into 1-inch balls. Heat the
oil in a skillet and fry the balls until browned on all sides. Serve
with a Hollandaise sauce. Serves 6. Recipe Source: THE ART OF
JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc.
(c) 1958 Recipe formatted for MasterCook II by:
Joe Comiskey JPMD44A on 03-08-1995

Recipe By : Jennie Grossinger - "The Art Of Jewish

Browse by categories