| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Chicago | Appertizers, Beef | 4 | Servings |
INGREDIENTS
| 1 | tb | Fat |
| 4 | tb | Flour |
| 1 | c | Milk |
| 2 | c | Finely ground cooked meat |
| 2 | ts | Lemon juice |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | ts | Minced parsley |
| 1 | Egg |
INSTRUCTIONS
Melt fat, add flour and blend. Add milk and cook until very thick, stirring constantly. Add meat, lemon juice seasoning and parsley. Chill thoroughly. Form into clylinders, pyramids or patties. Dip into crumbs, then into slightly beaten egg mixed with 2 tablespoons water and into crumbs again. Chill. Fry in hot deep oil (385F) until brown. Omit lemon juice and add 1 tablespoon mined onion. Recipe by: Culinary Arts Institute - Chicago Posted to EAT-L Digest 13 Mar 97 by Pam Knowles <pamk@IAFRICA.COM> on Mar 14, 1997
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