Mock Fish Balls In Curry Or Cream Sauce Recipe

Five ounces of plain boiled potatoes put through a patent vegetable

strainer or mashed very fine. Add three ounces of butter and a slightly

heaping tablespoonful of Groult's potato flour, two eggs slightly beaten

and stirred in--a little at a time--a few drops of onion juice and salt

and pepper to taste. Have a saucepan of boiling salted water over the

fire, dip a tablespoon in cold water and then into the mixture and take

out in oblong balls as nicely and uniformly shaped as possible, and drop

them carefully into the boiling water, which must not boil too violently

as the mixture is tender and would cook to pieces. Put them in without

crowding and let them cook three minutes, taking them out one after

another as they are done. Put in a colander to drain while preparing

the curry sauce. Melt in a saucepan a heaping tablespoonful of butter

and add to it a heaping teaspoonful of flour, an even teaspoonful of

curry powder, stir well and add milk until of the consistency of cream

sauce. Put the balls into the sauce and let it come to a boil, remove

from the fire, and add a tablespoonful of good Madeira. Serve on a

platter, garnish with parsley and serve. The curry powder and wine may

be omitted if not liked, and the balls served in plain cream sauce.

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