Serve in the
Same dish.
[Page 375]
SMELTS AU GRATIN
Clean and dry eighteen smelts. Fry together in butter a chopped
onion, two shallots, twice the quantity of mushrooms, a minced
bean of garlic, and a tablespoonful of minced parsley. Butter 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 glassful of white wine, cover with large fresh mushrooms,
pour over a cupful of Spanish Sauce, sprinkle with crumbs, dot
with butter, 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 butter, and arrange
on fingers of buttered toast. Brown half a cupful of butter, 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 butter. Melt two tablespoonfuls of peanut butter, add to it the
juice of a lemon, pour over the fish and serve, garnishing with
lemon and parsley.
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