When it is not convenient to make and fry fish balls
try this substitute. Pick enough salt codfish into shreds to measure two
cups and let stand in cold water for two or more hours, then drain dry.
Make a sauce from one cup of hot milk, two level tablespoons each of
flour and butter, and cook five minutes. Mash and season enough hot
boiled potatoes to measure two cups, add the sauce and the fish and beat
well with a fork. Shape in small cones, set on a butter pan, brush with
melted butter and scatter fine bread crumbs over. Set in oven to brown.
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