Pre-cook octopus, drain and cool. Cut it up into generous chunks. Beat eggs, with a little milk, salt and pepper to taste, and the parsley. Coat the octopus pieces in the egg mixture and shallow fry in a little olive oil, turning them until they are golden. Serve. This recipe yields 3 or 4 servings.

Recipe Source: Meryl Constance's "Raw Materials" column in the Sydney Morning Herald on 03-02-1993 Downloaded from - http://soar.berkeley.edu/recipes

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

-14-1997