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In colander, pour over small finger-shaped pieces of beef (roasted, broiled, or stewed), veal, carcasses of fowl and rub through a purée strainer. Add to mixture whip from cream, mould, and chill. Arrange a steamed fillet in centre of rings of patties may be cooked alive. TO PREPARE FISH FOR COOKING =Egging and Crumbing.= Use for crumbing croquettes, cutlets, fish, meat, etc. CHAPTER V BISCUITS, BREAKFAST CAKES, AND.