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SALMON CUTLETS
(Boston Cooking-School Cook Book, 1896)
Mix equal parts of cold flaked salmon and hot mashed potatoes.
Season with salt and pepper.
Shape in form of cutlets, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.
Arrange in a circle, having cutlets overlap one another, on a folded napkin.
Garnish with parsley.
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