European and American cuisine

spoonfuls white wine, Ya cupfal white broth, and pour 1 ounce melted butter over them ; place in a moderate oven, baste frequently, and bake till done. In the meantime melt 1 tablespoonful butter in a saucepan, add 1 tablespoonful flour, stir for a few minutes ; add % P^^ white broth and the gravy from the smelts, 3 tablespoonfuls mushroom liquor, boil 5 minutes ; then strain into a clean saucepan. Mix the yolks of 2 eggs with Yt cupful cream, add it slowly to the sauce, also Yt tablespoonful lemon juice and Y4 ^- teaspoonful seasoning salt, and a little beef extract ; let the sauce get hot but do not allow it to boil. Arrange the smelts nicely on a hot dish, pour a little of the sauce over each one, and serve the remaining sauce in a sauce bowl ; garnish the dish with potatoes & la patricia, or serve plain boiled potatoes with it. Smelts^ Broiled. — Clean, wash, and wipe dry lYs pound of large smelts, season with 1 even tablespoonful seasoning salt, let lie Yt hour ; then dip each smelt into melted butter, roll in fresh grated bread crumbs, place on a broiler over a moderate fire, and broil 5 minutes on each side. Arrange on a warm dish and garnish with water cress. Stir 2 ounces butter to a cream, add slowly 2 tablespoonfuls lemon juice, 1 even teaspoonful nutmeg, and 1 tablespoonful very fine-chopped parsley ; spread this over the fish, and serve with French fried potatoes. Smelts à la Bremoise. — Procure 18 large smelts, clean and waah the fish, remove the eyes from the head, split the fish up the back, and remove the backbone ; season with 1 teaspoonful seasoning salt; lay in a covered dish with 1 sliced onion, 1 sprig of thyme, the juice of 1 lemon, and some fresh parsley ; cover and let stand 1 honr. In the meantime put the yolks of 2 eggs into a small bowl, add Y4 teaspoonful salt, Yi cupful milk, and 2 tablespoonfuls flour ; stir this to a smooth batter. Melt Ys tablespoonful butter, add it to the batter, and the 2 whites beaten to a stiff froth. Place a kettle or a deep frying pan over the fire with lYi pound fat or lard; when hot, take each smelt separately on a larding needle; dip into the batter, then drop it into the boiling fat (put in about 3 or 4 at a time)) fry light brown on both sides, lay them a few minutes on a blotting paper to absorb the grease ( when all are fried in this way arrange them on a hot dish. Wash and dry on m towel 1 handful fresh parsley, remove the stems, drop the parsley into the hot fat, fry 2 minutes ; then remove it with a skimmer, lay it a few minutes on blotting paper, sprinkle over some salt, lay this around the smelts, and serve with sauce Tartare. Smelts Marinière. — Clean, wash, and wipe ly, pound smelts, season with 1 even tablespoonful salt, sprinkle over the juice of 1 lemon, lay the fish in a covered dish with 1 onion cut into slices, 1 sprig of thyme, and 3 sprigs of parsley; cover and let stand 7s hour ; then remove and wipe dry with a clean towel, dust lightly with flour, dip each smelt into beaten egg, then roll in fresh grated bread crumbs, and fry light brown in hot lard. Arrange the smelts on a warm dish, garnish with parsley, serve with 2 ounces melted butter to which the juice of % lemon and 1 teaspoonful fine-chopped parsley have been added ; serve peeled boiled potatoes and lettuce salad with it.