'n Egg Rolls
September 26, 2003
By Avi Green
It's another time for a recipe brew on this site, and so, here's a
splendid one for fish
balls, at your service.
2 pounds salmon
1 tablespoon salt
1/2 teaspoon pepper
1/4 pound butter
1/4 cup flour
1/4 cup heavy cream
1/2 oil for frying
Grind or chop the fish very fine and add the salt and pepper. Cream
the butter and flour and work the mixture into the fish. Beat until
very smooth and stir in the cream. Shape into 1-inch balls.
Heat the oil in a skillet (frying pan) and fry the balls until
browned on all sides. Serve with a Hollendaise sauce. Serves six.
Fish-related recipes are something that I enjoy quite often, and
this is one of 'em. And I hope you'll enjoy it too.
Now, here's another one for egg rolls, and in good time too, I think. It's
actually in some ways a recipe for pancakes, but it's still very
tasty, and well worth it.
1/2 cup water
1/2 teaspoon salt
1/2 cup sifted flour
1 tablespoon oil
Beat the eggs, water and salt together. Beat in the flour. Heat a
7-inch skillet with a little oil and pour a little of the batter
into it to make a thin pancake. Cook until browned on the bottom.
Remove, browned side up, and stack while preparing the filling.
Oh yeah, make a nice, big stack pile of pancakes on the lunch table
for your enjoyment folks! It's been a pleasure working this recipe
out here, so enjoy it and your very welcome.
Copyright 2003 Avi Green. All rights reserved.
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