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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A great way to recycle leftover fish into something new and perfect for a light luncheon. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. Ingredients:
2 cups cooked pike, flaked |
1/3 cup soft breadcrumbs |
1/4 cup butter, melted |
1/4 teaspoon salt |
pepper, to taste |
2 tablespoons minced fresh parsley |
2 eggs, well beaten |
mayonnaise |
Directions:
1. Combine fish, crumbs, butter, seasonings and parsley; blend.
2. Fold in beaten eggs; steam in a greased mold for an hour.
3. Chill and serve with mayonnaise.
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