(Recipe #74, page 142)
Remove all the bones from leftover fish and mince the flesh; use it to make a forcemeat with a knob of creamed butter, a bit of nutmeg and salt, a few eggs, lemon peel, grated stale white bread, and water.
Form it into ovals about 3 inches long and 1½ inches wide, dip them in egg and crumbled zwieback (optionally mixed with grated Parmesan or Dutch cheese), and fry them in butter until light brown. The fritters may be garnished with parsley fried in butter and served with a green salad or potato salad.
Translated by David Green.