INGREDIENTS

INSTRUCTIONS

A friend born in Portugal supplied this simple and excellent example
of Portuguese home-cooking.  Precook 1 kg of octopus, drain and cool.
Cut it up into generous  chunks. Beat 3 eggs, with a little milk salt
and pepper to taste, and  half a bunch of very finely chopped parsley.
Coat the octopus pieces  in the egg mixture and shallow fry in a little
olive oil, turning  them until they are golden.  Serve.  Makes 3 or 4
servings.  From Meryl Constance' column in the Sydney Morning Herald,
"Raw  Materials". 3/2/93.  Courtesy, Mark Herron.  Posted by Stephen
Ceideberg; June 4 1993.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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