~CODFISH CONES
When it is not convenient to make and preparation into
shapes, dip them into egg beaten with cream, then in sifted breadcrumbs
and let them stand for half an hour or so to dry; then fry them a
delicate color after plunging into boiling lard. Take them out, drain,
place on a napkin on a dish and serve. The remainder of the chicken
stock may be used for making consomme or soup.
Recipes
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