250g of cod without skin or bones
4 eggs
1/2 tablespoon of butter
2 tablespoons of flour
1 1/2 cups of milk
250g of cod without skin or bones
4 eggs
1/2 tablespoon of butter
2 tablespoons of flour
1 1/2 cups of milk
Fry, in 1/2 tablespoon of butter, a chopped onion, add two tablespoons of flour, toast, dissolve in 1 1/2 cups of milk and let it simmer until thickened, stirring constantly
Add 250g of cod without skin or bones, cooked and flaked, and 4 egg yolks
Let it cool, then add 4 beaten egg whites and mix rapidly while frying in abundant hot water
Serve with tomato sauce, which is made by heating a tablespoon of butter and chopped onion in a skillet, then adding a cup of milk and stirring until smooth
Season with salt, white pepper, and a teaspoon of beef extract; let it simmer
Make white rice and, once cooked, mix in 1/2 tablespoon of butter, one egg yolk, and three tablespoons of milk
Pour the mixture into a greased and floured mold, press firmly, cover with a beaten egg white, sprinkle with cheese, and bake until set
Unmold the rice and arrange around the cod fritters, covering the rice with the tomato sauce.
