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FISH BALLS 
1 1/2 c. boned, cooked fish
1 c. soft bread crumbs
2 tbsp. minced onion
1/4 c. grated carrot
1/2 tsp. sugar
1 egg, beaten
1/4 tsp. pepper
1/2 tsp. salt
1/2 c. bread crumbs
1 1/2 quarts fish stock
2 tbsp. flour
1/4 c. minced parsley

Mix first 9 ingredients and roll into balls. Heat fish stock to boiling, drop in fish balls and cook for 45 minutes. Remove balls from stock and thicken stock with flour mixed with a little cold water. Add parsley and pour over fish balls. Chill well. Serves 8.
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