One-half teaspoon of mustard,
One well-beaten egg.
Mix thoroughly and then shape into cutlets. Roll in flour and then dip in beaten egg, and then into fine bread crumbs. Fry in hot fat.
To prepare the bread, soak stale bread in warm water until soft. Place in a cloth and then squeeze until very dry; then rub through a colander to remove the lumps. Fish cutlets are served with a menu, as follows:
SALMON CHARTREUSE
Open a can of salmon and then drain. Remove the skin and bones and flake with a fork. Soak three tablespoons of gelatine in one-half cup of cold water and then place in a saucepan
Two tablespoons of finely chopped onion,
Two tablespoons of finely chopped parsley,
Two tablespoons of carrots,
Faggot of soup herbs,