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FISH CROQUETTES
(Boston Cooking-School Cook Book, 1896)
To two cups cold flaked halibut or salmon add one cup Thick White Sauce. Season with salt and pepper, and spread on a plate to cool. Shape, roll in crumbs, egg, and crumbs, and fry in deep fat; drain, arrange on hot dish for serving, and garnish with parsley. If salmon is used, add lemon juice and finely chopped parsley.
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