Dip the prepared fish into seasoned, melted b.u.t.ter, then into corn-meal, and fry in deep fat. Or, dip in beaten egg and corn-meal.
FRIED SMELTS--II
Clean the fish, season with salt and pepper, and saute in hot fat.
Or, dip in egg and crumbs and fry in deep fat.
[Page 371]
FRIED SMELTS--III
Dredge the cleaned fish with flour, dip in egg and crumbs, and saute in a frying-pan with b.u.t.ter, or fry in deep fat.
FRIED SMELTS--IV
Dip the cleaned smelts in cream, then in seasoned flour, and fry in fat to cover. Serve with Tartar Sauce.
FRIED SMELTS--V
Clean small smelts, season with salt and pepper, dip in egg and crumbs, and string on skewers, piercing the head with a skewer.
Fry in deep fat and serve with Mayonnaise or Tartar Sauce.
FRIED SMELTS--VI
Clean the smelts, trim off the tails, and remove the back-bone.
Sprinkle with salt and pepper inside and out and skewer into circles with tooth-picks. Dip in egg and crumbs, fry in deep fat, and serve with Tartar Sauce.
FRIED SMELTS a L"ANGLAISE
Dip the cleaned fish into cracker crumbs, then in beaten eggs, then in cracker crumbs, and fry brown in deep fat. Serve with Tartar [Page 372]
Sauce.
FRIED SMELTS AU BEURRE NOIR
Clean the smelts, season with salt and pepper, dip in corn-meal, then in beaten egg and crumbs, and fry in deep fat. Drain and serve with Brown b.u.t.ter Sauce. If desired, the fish may be skewered in circles before frying.
FRIED SMELTS a LA PARISIENNE
Wash the smelts, remove the bone, wipe dry, dredge with flour, put their tails in their mouths, fasten with a tooth-pick, and fry in very hot fat. Garnish with hard-boiled eggs and serve with Tartar Sauce.
FRIED SMELTS WITH SALT PORK
Clean the smelts, leaving them whole. Dip into fine crumbs or corn-meal.
Cut half a pound of fat salt pork into dice, and fry until crisp.
Take up the pork, fry the fish in the fat, and drain on brown paper.
Make a Cream Sauce, using the pork fat instead of b.u.t.ter, add to it the diced pork, pour around the fish and serve.
[Page 373]
STUFFED SMELTS--I
Stuff the cleaned fish with bread-crumbs mixed with tomato and melted b.u.t.ter, seasoning with salt and pepper. Bake in a b.u.t.tered pan and serve with any preferred sauce.
STUFFED SMELTS--II
Stuff cleaned smelts with chopped oysters and seasoned crumbs. Roll in melted b.u.t.ter, then in crumbs, and bake for fifteen minutes, basting with melted b.u.t.ter; the breading may be omitted if a more simple dish is desired. Serve with Bearnaise Sauce.
STUFFED SMELTS--III
Cook to a paste one cupful of crumbs and one cupful of milk. Beat smooth, add one egg well-beaten, a teaspoonful each of minced parsley, lemon-juice, and chopped olives, and one cupful of chopped oysters.
Stuff large smelts, lay them in a pan lined with b.u.t.tered paper, skewer the head and tail together, and fill the circles with stuffing.
Steam for fifteen minutes or sprinkle with crumbs and b.u.t.ter and bake.
STUFFED SMELTS a L"ITALIENNE
Prepare, clean, and split the smelts, stuff [Page 374]
with seasoned crumbs, and arrange in a b.u.t.tered baking-dish, cover with Italian Sauce, and bake. Squeeze lemon-juice over and serve.
Chopped oysters or cooked fish may be used with, or instead of, the crumbs.
STUFFED SMELTS AU GRATIN
Chop half a pound of raw fish, either sea-ba.s.s or salmon, and pound in a mortar to make very fine. Add two tablespoonfuls of bread-crumbs which have been soaked in hot milk and squeezed dry. Add the yolks of two eggs and the white of one, two tablespoonfuls of cream, and salt and pepper to season. Rub until very smooth and fold in lastly two tablespoonfuls of whipped cream. Let cool thoroughly.
Fry two tablespoonfuls of chopped onion in b.u.t.ter with two tablespoonfuls of minced parsley and a quarter of a pound of chopped fresh mushrooms. Season with salt and pepper and set aside. Stuff the smelts with the fish paste. b.u.t.ter a silver platter and spread it thinly with the fried onions and mushrooms. Add two tablespoonfuls of white wine and lay the fish upon it. Sprinkle with salt and pepper, spread with the rest of the onion and mushrooms, cover with crumbs, dot with b.u.t.ter, and brown in the oven. Serve in the Same dish.
[Page 375]
SMELTS AU GRATIN
Clean and dry eighteen smelts. Fry together in b.u.t.ter a chopped onion, two shallots, twice the quant.i.ty of mushrooms, a minced bean of garlic, and a tablespoonful of minced parsley. b.u.t.ter a baking-dish, spread the cooked vegetables upon it, and lay upon it the prepared fish. Season with salt and pepper, moisten with half a gla.s.sful of white wine, cover with large fresh mushrooms, pour over a cupful of Spanish Sauce, sprinkle with crumbs, dot with b.u.t.ter, and bake in the oven. Sprinkle with lemon-juice and minced parsley and serve. The smelts may be boned if desired.
SMELTS AU BEURRE NOIR
Roll the cleaned smelts in flour, saute in b.u.t.ter, and arrange on fingers of b.u.t.tered toast. Brown half a cupful of b.u.t.ter, add a tablespoonful of vinegar, pour over the fish, and serve.
SMELTS a LA BOULANGER
Clean and dry the fish, dip into cream, then into flour, and fry in deep fat.
SMELTS a LA DAVIS
Prepare and clean the fish, remove the bone, [Page 376]
dip in milk, season with salt and pepper, dip in flour, and brown in b.u.t.ter. Melt two tablespoonfuls of peanut b.u.t.ter, add to it the juice of a lemon, pour over the fish and serve, garnishing with lemon and parsley.
SMELTS a LA TOULOUSE
Clean and bone a dozen large smelts. Cook in a saucepan with white wine and mushroom liquor or stock, seasoning with salt and pepper.
Drain, and add the remaining liquid to a cupful of Allemande Sauce.
Add a few b.u.t.ton mushrooms and a tablespoonful of b.u.t.ter to the sauce. Pour over the smelts and serve.
SMELTS a LA DRESDEN