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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