Yield: 6 servings
|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