A Dutch Fricandelle - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

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 for a few minutes before the fire to brown.

Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore