Croquettes of Fish à la Montglas from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Fry two ounces of butter with two ounces of flour till a pale golden colour, mix on to this half a pint of milk which has been boiled with a little mace and an eschalot for flavour, and stir till i...
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Ingredients
- white fish
- carmine
- parsley
- paper
- breadcrumbs
- egg
- cooked lobster
- cayenne
- nutmeg
- button mushrooms
- sauce oysters
- mace
- eschalot
- raw yolks of eggs
- salt
- butter
- flour
- pale
- milk
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