Recipe For Cooking Fish Chops

(Canned Salmon, Or Any Remnants Of Cooked Fish)

If canned salmon be used, drain the oil from the can, remove the skin and bones and pick the fish fine with a silver fork; add a tablespoonful of lemon juice and a dash of paprika. Make a cup of white sauce, using two tablespoonfuls of butter and one fourth a cup of flour (double the usual quantity of flour); add the fish and a teaspoonful of chopped parsley. When the mixture is thoroughly cold, form into chops. Egg-and-bread-crumb them, adding a little chopped parsley to the crumbs. Put a piece of macaroni into the end of the chop, to represent the chop-bone, and fry in deep fat. Arrange a crouton of bread in the centre of a serving dish; upon this place a dish filled with sauce Tartare, and set the chops against and around the bread.