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page 72
folded in after wrapping. When all is ready, rub a little more oil over the
wrapping and bake on a gridiron over a mild fire.
Serve hot, with lemon.
17. FISH CROQUETTES. Oriental Style.
BALUCK KEOFTEH.
Ingredients:
Fish ........................................................ 2 pounds.
Eggs ............................................................... 3.
Parsley ...................................................... 1 bunch.
Biscuits ........................................... 10 or 12, crushed.
Butter (or Olive Oil) ..................... 2 tablespoonfuls (or more).
Salt and pepper, to taste.
Method:
Clean the fish properly and boil in plain water until nearly done, then mince
well and mix with the eggs. Add the parsley well chopped, and season to taste;
after putting it into forefinger shapes and sizes or into egg-sized pieces,
either in round or flat form, dip in the finely crushed biscuits and fry in
plenty of hot butter or olive oil.
Dish out these Keofteh on lettuce and garnish with green mint, parsley or sliced
lemons, serve with either of the sauces described in Style No. 7 in this
chapter.
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