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page 68
on both sides, and arrange side by side in a deep, flat pan. This done, take the
water in which the fish was boiled, and mix with it the beaten eggs and the
juice of the lemons, also add the very finely cut parsley, and with one-half of
this mixture moisten the fried bread in the pan. Over this lay the boiled fish
and pour over the rest of the mixture. Now it is ready to simmer on very slow
fire, until well done. Serve when hot.
13. BOILED FISH. Another Style.
BALUCK HASHLAMA.
Ingredients:
Fish ..................................................... 2 pounds.
Garlic ....................................... 1 head, bulbs peeled.
Olive Oil ........................................ 2 tablespoonfuls.
Wine ................................................... 1/2 cupful.
Plain Water ............................................ 1/2 cupful.
Lemons .......................................................... 2.
Parsley ................................................... 1 bunch.
Salt and pepper, to taste.
Method:
Cleanse the fish properly, leave in salt for one to two hours, then wash and dry
with a cloth. This ready, crush the garlic and fry it in the olive oil in a deep
pan. Over this lay the fish and, after
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