(La Cuisine Creole, 1885)

Soak the codfish all night, then scald for ten minutes; put to it an equal quantity of potatoes boiled and mashed;

moisten it with beaten eggs, a bit of butter and a little pepper;

form it into round cakes, about half an inch thick, roll them each one in flour, and fry in hot lard until they are a delicate brown. The lard must be boiling, and the cakes fried gently.



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Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater


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