Note 108 — INDEX

No. 108. Rissoles of Cooked Fish.—Any remnants of cooked fish may be used, but white-meated fish are preferable. Remove all bones, and pick fine. Mix with an equal quantity of bread crumbs and a little butter, add an onion chopped fine, a little chopped parsley, sprinkling of sage, and season with salt and pepper, mixing in beaten egg enough to make it hold together. Make into small flat cakes, and fry in hot butter. When done, add a little water to the fat in pan, dredge in a little flour, stir in a tablespoon of chopped capers, pour round the rissoles, and serve hot.