Pour Bearnaise Sauce
into the platter, lay the smelts upon it, and serve.
BROILED SMELTS WITH ONION SAUCE
Clean six or seven large smelts, dip in beaten egg, then into seasoned
crumbs, and string on skewers by the heads. Broil, basting with
melted butter as required. Fry two teaspoonfuls of chopped onion
in butter, but do not brown. Take from the fire, add a teaspoonful
of vinegar, and an equal quantity of minced parsley. Pour into
a bowl and put on ice until cool. When ready to serve, mix a
tablespoonful and a half of fresh butter with the sauce and make
it into small balls. Serve one ball of the butter with each fish.
[Page 369]
BAKED SMELTS--I
Remove the heads, split, dip in melted butter, then in flour. Put
into a buttered baking-pan, bake for ten minutes, sprinkle with
cayenne and lemon-juice, and serve.
BAKED SMELTS--II
Put prepared smelts into a buttered baking-dish, sprinkle with
chopped parsley and mushrooms, and salt, pepper, and grated nutmeg
to season. Pour over half a cupful of white wine, cover with a
Cream Sauce, sprinkle with crumbs, dot with butter, and bake in
the oven. Squeeze lemon-juice over and serve in the baking-dish.
BAKED SMELTS--III
Clean eighteen or twenty smelts and put into a baking-dish with
one tablespoonful each of chopped onion and celery, a wineglassful
of white wine, and salt and pepper to season.
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