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Fish Quenelles - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook



Fish Quenelles - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook


Fish Quenelles
Time—¾ hour

1 teacupful bread-crumbs, ½ gill milk or cream, 1 teacupful cold cooked fish, 1 oz. fresh butter, 1 egg; salt and pepper to taste.

Soak the bread-crumbs in the milk, pound the fish, melt the butter, beat up the egg, yolk and white separately, mix all together, season to taste; ¾ fill six small buttered moulds with the mixture and steam for ½ hour; turn out and serve with white or lemon sauce.


Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

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