|1 teaspoon||Chopped onion|
|1 cup||Thick white sauce|
|1 cup||Bread or cracker crumbs|
|1 tablespoon||Chopped parsley Salt, pepper, and celery salt Cayenne|
Shred fish. Remove bones. Add white sauce. Season to taste. Add onion and parsley. Spread in thin sheet on platter. Chill thoroughly. Form in balls, cones, or cylinders. Roll lightly in crumbs. Dip in seasoned, slightly beaten egg which has been diluted with water. Roll in crumbs. Let stand 1 hour. Fry in deep fat (385 F) until brown. Drain on crumpled absorbent paper. 8 servings.
Florence Taft Eaton, Concord, MA.
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