FOR FRIDAY’S DINNER
MACARONI AND FISH CUTLETS. Cook and flake fish and measure about lib. Cook 4oz. macaroni or spaghetti in plenty of boiling salted water until tender, drain well and chop finely. Melt 2oz. butler or margarine in a saucepan, add 2oz. butter, cook a* 1 little, and gradually add a little more than 1 cup milk and stir until very thick. Remove from gas and add pepper, salt, the grated rind of 1 lemon, a dash of paprika, and 1 tablespoon lemon juice. Add fish and macaroni and mix well together without breaking the fish too much. Form into cutlet or pear shapes, roll in flour, then in egg and breadcrumbs. Fry in boiling fat until a golden brown, then drain and serve with a well-flavoured lemon sauce. Lobster or prawns may be used in the same wav.
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Wairarapa Times-Age, 7 April 1941, Page 2
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140FOR FRIDAY’S DINNER Wairarapa Times-Age, 7 April 1941, Page 2
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