Fish Balls from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Take the remains of any fish, season well with chopped parsley, onions, thyme and Cayenne, and a touch of garlic if the flavor is liked. Then mince all well, adding a tablespoonful of butter and mi...
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Ingredients
- About 2 Cupfuls Flaked Fish from the Remains of Any Fish
- A Large Onion
- A Sprig of Thyme
- 3 Sprigs of Parsley
- A Clove of Garlic
- A Tablespoonful of Butter
- An Egg
- ⅓ Cupful of Bread Crumbs
- A Dash of Cayenne
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