and pieces of butter✪ Baked Smelts, and bake in hot oven f or twenty minutes.
When cooked sprinkle with the juice of a lemon and serye in
the baking dish.
Stoffed SmeltB
Remove the fins from two dozen large smelts. Clean them
withoat splitting them and stuff with a fish forcemeat — a
paper cornucopia must be used. Place the fish on a well-but-
tered dish, cover them with one pint of Italienne sauce, and
bake in a hot oven for ten minutes. Squeeze some lemon juice✪ Stuffed Smelts
over them and serve in the same dish.
Smeli Oroquettes
Select as many medium-sized fresh smelts as you desire to
serve. Clean and prepare them as you would for broiling,
removing backbone, dry them, and set in cool place. Boil one
pound of halibut, pound it fine, then add a little Sherry, white
pepper and salt to taste. Beat in enough cream sauce to ena-
ble you to form the mixture into small croquettes. RoU a
smelt around each one, fastening it by sticking the head
through the tail. RoU in beaten egg and fine bread crumbs
and fry in hot lard. Drain on thick brown paper. Arrange a
lemon basket in the centro of a dish, around it place the smelts
and gamish border with half of the whites of hard-boiled eggs,
each fiUed with Tartare sauce✪ Smelt Croquettes.
Turbot à la Creme
In place of turbot either bass or codfish will answer. Boil
with plenty of salt, remove the skin and bones, and flake it.
Boil one quart of cream, and while boiling stir in three table-
spoons of flour, perfectly smooth, and add a bunch of parsley
and one onion. Take out both vegetables. Clarify a quarter
of a pound of butter and add to the cream after it is boiled.
Butter a deep dish, and put in first a layer of fish, then one of
122 MB8. 8EELY"8 COOK BOOK
sauce, altemating till the dish is filled, making the sauce come
on top. Strew over a layer of sifted bread crumbs and bake
one hour. Gamish the dish with chopped eggs or parsley✪ Turbot à la Creme.
Fried White-bait
Wash the fish by putting them in a colander and running
the water over them. Drain them well and soak in milk for
thirty minutes. Drain and wipe dry. Dredge with flour and
roll in crumbs. Set in ice-box until wanted. Have some hot
olive oil or clarified drippings. Put in wire basket a handf ul at
a time and as soon as they rise they are done, which will be lesa
than one minute. Continue frying till ali are done, keeping
the fried ones hot. When ali are fried let the fat get very hot,
put ali of them in wire basket and plunge in fat for a minute
or two. Take out, dredge with salt, and serve very hot with
Tartare sauce. Brown bread✪ Fried White-bait is always served with this fish.
Baked Whiteflsh
Season some fillets of whitefish with salt and white pepper.
Dip them in beaten egg^ then in bread crumbs, then in e^f^y
then in bread crumbs again, and lastly in beaten e^gg. Heat a
goód-sized lump of lard in a baking dish, add the fillets, and
bake in the oven for twenty-five minutes. Have them baked a
light brown. Drain thoroughly, serve on hot dish with fried
parsley as a garnish, and serve cream sauce✪ Baked Whitefish with finely chopped
parsley in a separate dish.
Bela ftied in Batter ✪ Eel Fried in Batter
Page 69 · 9 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
and pieces of butter, and bake in hot oven for twenty minutes. When cooked sprinkle with the juice of a lemon and serve in the baking dish.
Stuffed Smelts
Remove the fins from two dozen large smelts. Clean them without splitting them and stuff with a fish forcemeat — a paper cornucopia must be used. Place the fish on a well-buttered dish, cover them with one pint of Italienne sauce, and bake in a hot oven for ten minutes. Squeeze some lemon juice over them and serve in the same dish.
Smelt Croquettes
Select as many medium-sized fresh smelts as you desire to serve. Clean and prepare them as you would for broiling, removing backbone, dry them, and set in cool place. Boil one pound of halibut, pound it fine, then add a little Sherry, white pepper and salt to taste. Beat in enough cream sauce to enable you to form the mixture into small croquettes. RoU a smelt around each one, fastening it by sticking the head through the tail. RoU in beaten egg and fine bread crumbs and fry in hot lard. Drain on thick brown paper. Arrange a lemon basket in the centre of a dish, around it place the smelts and garnish border with half of the whites of hard-boiled eggs, each filled with Tartare sauce.
Turbot à la Creme
In place of turbot either bass or codfish will answer. Boil with plenty of salt, remove the skin and bones, and flake it. Boil one quart of cream, and while boiling stir in three tablespoons of flour, perfectly smooth, and add a bunch of parsley and one onion. Take out both vegetables. Clarify a quarter of a pound of butter and add to the cream after it is boiled. Butter a deep dish, and put in first a layer of fish, then one of
sauce, altemating till the dish is filled, making the sauce come on top. Strew over a layer of sifted bread crumbs and bake one hour. Gamish the dish with chopped eggs or parsley.
Fried White-bait
Wash the fish by putting them in a colander and running the water over them. Drain them well and soak in milk for thirty minutes. Drain and wipe dry. Dredge with flour and roll in crumbs. Set in ice-box until wanted. Have some hot olive oil or clarified drippings. Put in wire basket a handf ul at a time and as soon as they rise they are done, which will be lesa than one minute. Continue frying till ali are done, keeping the fried ones hot. When ali are fried let the fat get very hot, put ali of them in wire basket and plunge in fat for a minute or two. Take out, dredge with salt, and serve very hot with Tartare sauce. Brown bread is always served with this fish.
Baked Whiteflsh
Season some fillets of whitefish with salt and white pepper. Dip them in beaten egg, then in bread crumbs, then in egg, then in bread crumbs again, and lastly in beaten egg. Heat a good-sized lump of lard in a baking dish, add the fillets, and bake in the oven for twenty-five minutes. Have them baked a light brown. Drain thoroughly, serve on hot dish with fried parsley as a garnish, and serve cream sauce with finely chopped parsley in a separate dish.
Eel Fried in Batter
Records on this page
Baked SardinesFried Smelts à la ParisienneBaked SmeltsStuffed SmeltsSmelt CroquettesTurbot à la CremeFried White-baitBaked WhitefishEel Fried in Batter