Fish Cutlets

Any kind of shellfish or cooked fish will do for fish cutlets.

Season one pint of any kind of cold cooked fish with

salt, pepper and cayenne, and make it into paste with a

little thick cream sauce, made quite hot. Put the paste

on a dish to about half an inch in thickness, and when

it is cold form it into the shapes of cutlets. Put them

first into bread or cracker crumbs, then into egg and

again into crumbs. Fry in a fryingpan of hot fat until

brown. If lobster is used, insert a small claw at the

end of each cutlet, and for other kinds of fish use a

small piece of thick bone. Drain off the fat and serve.