Smelts, Fried. — Put J4 lb. of fat
salt pork, cut in thin slices, into a
deep frying-pan, and fry till crisp.
Wash and clean the smelts, but do
not cut them ; dry them on a clean
towel, and dip them into fine bread-
crumbs or Indian meal✪ Fried Smelts. Put them in
the fat from the slices of pork when it
is boiling hot, and fry till brown, turn-
ing when half done. It is a great im-
provement to wash these fish in water
with some coarse salt dissolved in it
instead of fresh water. Five minutes
should fry a smelt thoroughly.
Smelts au Gratin, Stuffed. — Wash
and clean, without splitting the skin,
I Yz lbs. of nice, fresh, large smelts;
dry them, and prepare this stuffing:
Have Y* lb. of raw fish — sea-bass or
salmon, if possible — remove skin and
bones ; chop and pound well to make
it very fine. Add to it two table-spoon-
fuls of white bread-crumbs, previously
soaked in hot milk and well squeezed.
Add the yolks of two raw eggs and
the white of one, one teaspoonful of
salt, one salt-spoonful of pepper.
Work it well ; it must become very
smooth. Finish with two table-spoon-
fuls of raw cream, and, lastly, with
two table-spoonfuls of whipped cream.
Let the mixture rest in a cool place
for half an hour. Fill up each smelt,
using a small coffee -spoon. Have
these fine herbs prepared : Chop fine
two table-spoonfuls of white onions;
put them in a saucepan with half a
table-spoonful of butter. Cook five
minutes ; do not brown. Add Y\ lb.
of fresh mushrooms, chopped; two
table-spoonfuls of chopped parsley,
one salt-spoonful of salt, half a one of
pepper✪ Smelts au Gratin, Stuffed.
Cook while stirring for five minutes.
Butter well a silver or a copper platter,
and put in one layer of the fine herbs ;
add half a glassful of white wine, and
place the fish on it. Sprinkle one tea-
spoonful of salt and one salt-spoonful
of pepper over the fish, spread over
the balance of the fine herbs, and
finish with three table-spoonfuls of
bread-crumbs, freshly made. Take
half a table-spoonful of butter, divide
in small pieces, and place them all
over the top. Bake in a moderately
hot oven for twelve minutes. Serve
very hot on the same platter. Small
flounders can be prepared in the same
manner.
Sole a la Creme, Fillets of. — Have
three flounders weighing not over
I lbs. each ; lift up the skin and
bone ; make four fillets out of each
flounder; wTash well in cold water,
and dry with a clean towel. Put
two quarts of water in a saucepan, one
sliced onion, two cloves, three sprigs
of parsley, one teaspoonful of salt,
two whole peppers, half a gill of
vinegar. Boil ten minutes, then put
the fillets in and let them simmer
six minutes only; remove the fillets
carefully ; put them on a platter on a
clean towel to drain, and keep them
warm in the oven. Meanwhile have
this cream sauce prepared : Put in a
small saucepan half a table-spoonful
of fresh butter and half a one of sifted
flour ; cook four minutes, stirring
constantly. Do not let it brown.
Pour over slowly, while stirring,
one-quarter of a pint of good broth,
and add half a pint of rich cream.
Season with half a teaspoonful of
127
Sole, Fillet of
FISH Spanish Mackerel, Barbecued
salt and one salt-spoonful of white
pepper ; let simmer eight minutes,
then remove from the fire and add
the following : Mix in a cup the ✪ Sole a la Creme, Fillets of
Page 145 · 3 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Smelts, Fried. — Put J4 lb. of fat salt pork, cut in thin slices, into a deep frying-pan, and fry till crisp. Wash and clean the smelts, but do not cut them ; dry them on a clean towel, and dip them into fine breadcrumbs or Indian meal. Put them in the fat from the slices of pork when it is boiling hot, and fry till brown, turning when half done. It is a great improvement to wash these fish in water with some coarse salt dissolved in it instead of fresh water. Five minutes should fry a smelt thoroughly.
Smelts au Gratin, Stuffed. — Wash and clean, without splitting the skin, I Yz lbs. of nice, fresh, large smelts; dry them, and prepare this stuffing: Have Y* lb. of raw fish — sea-bass or salmon, if possible — remove skin and bones ; chop and pound well to make it very fine. Add to it two table-spoonfuls of white bread-crumbs, previously soaked in hot milk and well squeezed. Add the yolks of two raw eggs and the white of one, one teaspoonful of salt, one salt-spoonful of pepper. Work it well ; it must become very smooth. Finish with two table-spoonfuls of raw cream, and, lastly, with two table-spoonfuls of whipped cream.
Let the mixture rest in a cool place for half an hour. Fill up each smelt, using a small coffee-spoon. Have these fine herbs prepared : Chop fine two table-spoonfuls of white onions; put them in a saucepan with half a table-spoonful of butter. Cook five minutes ; do not brown. Add Y\ lb. of fresh mushrooms, chopped; two table-spoonfuls of chopped parsley, one salt-spoonful of salt, half a one of pepper.
Cook while stirring for five minutes. Butter well a silver or a copper platter, and put in one layer of the fine herbs ; add half a glassful of white wine, and place the fish on it. Sprinkle one teaspoonful of salt and one salt-spoonful of pepper over the fish, spread over the balance of the fine herbs, and finish with three table-spoonfuls of bread-crumbs, freshly made. Take half a table-spoonful of butter, divide in small pieces, and place them all over the top. Bake in a moderately hot oven for twelve minutes. Serve very hot on the same platter. Small flounders can be prepared in the same manner.
Sole a la Creme, Fillets of. — Have three flounders weighing not over I lbs. each ; lift up the skin and bone ; make four fillets out of each flounder; Wash well in cold water, and dry with a clean towel. Put two quarts of water in a saucepan, one sliced onion, two cloves, three sprigs of parsley, one teaspoonful of salt, two whole peppers, half a gill of vinegar. Boil ten minutes, then put the fillets in and let them simmer six minutes only; remove the fillets carefully ; put them on a platter on a clean towel to drain, and keep them warm in the oven. Meanwhile have this cream sauce prepared : Put in a
small saucepan half a table-spoonful of fresh butter and half a one of sifted flour ; cook four minutes, stirring constantly. Do not let it brown. Pour over slowly, while stirring, one-quarter of a pint of good broth, and add half a pint of rich cream. Season with half a teaspoonful of
Sole, Fillet of
FISH Spanish Mackerel, Barbecued
salt and one salt-spoonful of white pepper ; let simmer eight minutes, then remove from the fire and add the following : Mix in a cup the
Records on this page
Fried SmeltsSmelts au Gratin, StuffedSole a la Creme, Fillets of