Ingredients Jump to Instructions ↓

  1. 1/2 lb. cold cooked fish or shrimps

  2. 1/2 cup milk

  3. 4 tablespoons vegetable shortening

  4. 1/2 cup water

  5. 2 tablespoons cream

  6. 4 tablespoons flour Salt, pepper, and red pepper to taste

  7. 1 teaspoon lemon juice

  8. 2 lbs. cooked potatoes

  9. 2 eggs

Instructions Jump to Ingredients ↑

  1. Instructions Rub potatoes through a sieve, add little salt and pepper, 1 egg well beaten, and 2 tablespoons melted vegetable shortening and mix well. Roll out on floured baking board to 1 1/4 inches in thickness. Cut into small rounds, brush over with remaining egg well beaten, toss in fine breadcrumbs, mark the center slightly with a smaller round cutter. Fry to golden color in hot vegetable shortening. Remove lids, carefully remove bulk of potatoes from inside, fill with mixture, replace lids, and serve hot. For mixture, blend 2 tablespoons of the vegetable shortening with flour in a saucepan over the fire, add milk, water and seasonings and cook for a few minutes. Put in flaked fish and make hot. Add cream last.

  2. teaspoon of anchovy extract may be added if liked. Sufficient for ten cassolettes.


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