Strain the sauce
over and serve.
SKATE A LA ROYALE
Parboil small pieces of skate, drain, cool, and marinate in oil
and vinegar, seasoning with salt and pepper. Drain, dip in batter,
and fry. Serve with any preferred sauce.
[Page 367]
THIRTY-FIVE WAYS TO COOK SMELTS
BROILED SMELTS--I
Dip prepared smelts in lemon-juice and seasoned melted butter,
then in flour; broil in a double-broiler, and serve with Remoulade
Sauce.
BROILED SMELTS--II
Draw and clean large smelts, dip in oil, season with salt and pepper,
and broil on a double-broiler. Serve with Maitre d'Hotel Sauce.
BROILED SMELTS--III
Split and bone large smelts, rub with seasoned oil, and broil. Serve
with Bearnaise Sauce.
BROILED SMELTS--IV
Soak the prepared fish for an hour in seasoned olive-oil, drain,
broil carefully, and serve with Maitre d'Hotel Sauce.
[Page 368]
BROILED SMELTS--V
Take off the heads, split the fish, remove the back-bone, and broil
for five minutes on a buttered broiler. Garnish with lemon and
parsley and serve with melted butter, made very hot with red pepper.
BROILED BONED SMELTS A LA BEARNAISE
Split a dozen good-sized smelts, take out the back-bone, rub with
seasoned oil, and broil on a double-broiler.
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