_Cotolette di Baccala_
1 lb. salt codfish
2 anchovies[9]
A sprig of parsley
Grated cheese
2 eggs
1/2 cup breadcrumbs
1 tablespoon butter
Pepper
Flake the codfish and put it on the fire in cold water. When it has
come to a boil remove from fire and drain. Clean the anchovies and
chop them together with the codfish and parsley. Add enough hot water
to the bread crumbs and butter to moisten thoroughly. Mix with the
other ingredients Form into croquettes and dip into egg and crumbs and
fry in deep fat.
Serve with tomato sauce or simply garnish with lemon.
[9] See Suggestions, page 5.
[Sidenote: _Meats_]