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1 ea Box (1.6 ounces dehydrated) 1 ea Egg, well beaten
-codfish Fat for deep-fat frying
3 md Potatoes
Cover dried codfish with cold water and soak for about 1 hour.
Squeeze out as much water as possible and put fish and potatoes
(pared and cut in quarters) in a saucepan with enough cold water to
almost cover. Cook over a moderate heat until potatoes are tender.
Drain thoroughly and mash as smooth as possible. Beat in the egg and
drop by tbsp. into hot fat (375 F. on deep-fat fry thermometer or
until fat browns a 1-inch cube of bread in 60 seconds.) Drain on
paper towels. Serve with tomato sauce or applesauce. Makes 4
servings. From: The American Heritage Cookbook Shared by: Pat Stockett
Submitted By PAT STOCKETT On 09-23-95
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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