STUFFED SMELTS A L'ITALIENNE
Prepare, clean, and split the smelts, stuff
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with seasoned crumbs, and arrange in a buttered 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-bass 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 butter 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. Butter 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 butter, and brown in the oven.
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