A dutch fricandelle

Yield: 1 servings

Measure Ingredient

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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