The fish fillet should be twice passed through the mincing-machine, then salted and formed into scones. Into the heart of every scone put some butter, turn up the edges so that to make a cutlet oval in form, following which coat it twice with egg and bread-crumb (in flour and rusks). Cook the dish in great amount of fat. For trimmings resort to fried potatoes, green peas, boiled beet-roots and carrots, pickled or salted vegetables. When serving the dish it is good practice to pour the warmed up butter over the” cutlets.
Fillet вЂ” 600 g, butter вЂ” 100 g, two eggs, wheaten flour вЂ” two table-spoons, two table-spoons of bread-crumbs, ground black pepper, some salt.