Cover with large fresh
mushrooms and a cupful of Spanish Sauce. Sprinkle with crumbs,
dot with butter, and bake in a hot oven. Sprinkle with parsley,
squeeze lemon-juice over, and serve.
[Page 370]
BAKED SMELTS A LA DUXELLES
Put a dozen cleaned and prepared smelts into a buttered baking-dish
and sprinkle with chopped onion, parsley, mushrooms, salt, pepper, and
grated nutmeg, cover with Drawn-Butter Sauce to which a wineglassful
of white wine has been added. Sprinkle with crumbs, dot with butter,
and bake for thirty minutes. Squeeze lemon-juice over and serve.
BAKED SMELTS A LA MANTON
Prepare according to directions given for Baked Smelts a la Duxelles,
omitting the chopped onion and the wine from the sauce. Sprinkle
with crumbs and grated Parmesan cheese, dot with butter, and brown
in the oven. Squeeze the juice of a lemon over and serve.
FRIED SMELTS--I
Dip the prepared fish into seasoned, melted butter, 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 butter, or fry in deep fat.
Pages:
258
259
260
261
262
263
264
265
266
267
268
269
270
271
272
273
274
275
276
277
278
279
280
281
282