SMELTS A LA TOULOUSE
Clean and bone a dozen large smelts. Cook in a saucepan with white
wine and mushroom liquor or stock, seasoning with salt and pepper.
Drain, and add the remaining liquid to a cupful of Allemande Sauce.
Add a few button mushrooms and a tablespoonful of butter to the
sauce. Pour over the smelts and serve.
SMELTS A LA DRESDEN
Clean and remove the bone from large smelts and stuff them with
seasoned crumbs, chopped oysters, and mushrooms rubbed to a paste
with melted butter. Butter a serving-dish, lay the prepared fish
upon it, cover with chopped onion, and squeeze over the juice of
a lemon. Add a tablespoonful of butter and a cupful of white stock
and bake half an hour. Serve with any preferred sauce.
BOILED SMELTS
Cook smelts in salted and acidulated water, or in court bouillon,
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drain and serve with Tartar Sauce.
SMELTS WITH MAYONNAISE
Dip the cleaned fish into beaten egg, then into crumbs, and fry
in deep fat. Serve cold with Mayonnaise.
STEWED SMELTS
Clean the fish and remove the heads. Put into a buttered china
baking-dish. Add enough fish or veal stock to cover, and chopped
onions, capers, parsley, thyme, pepper and salt, and white wine
to season.
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