FISI ' RITTERS well flavoured m delimits... i AND so easy to make! Take 2 cups cold fish flakes free from skin and bone, mash to paste. Beat 2 egg yolks till thick and creamy, mix with them 3 tablespoons flour, a little salt, I tablespoon chopped parsley, I tablespoon onion juice. Stir in fish and I tablespoon Lea <& Perrins Saace and fold in the stiffly beaten whites of the two eggs, and If necessary a very little milk. Fry in spoonfuls In hot fat, drain and serve quickly. LEA e PERRINS SAUCE .
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Evening Star, Issue 21742, 9 June 1934, Page 24
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92Page 24 Advertisements Column 2 Evening Star, Issue 21742, 9 June 1934, Page 24
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