The Swedish, French, American cook book

Split the smelts and bone them. Dip in egg and cracker dust or bread crumbs; fry in quick fat. When serving, rest one piece on top of the other; if two rows, reverse the second row. Serve with tomato sauce for breakfast or luncheon. Fried Smelts ( Eperlans frits ) a la Juliet Wash and clean smelts well; dip in egg and bread crumbs; fry in very hot fat for about four minutes; sprinkle with pepper and salt. When done, arrange in crown style on a paper doily, with a crouton of bread in the centre, filled with a tartare sauce. [They can also be served with an American sauce in a sauceboat; they will then be called fried smelts a l’Anglaise. Smelts ( Eperlans ) a la Ragout Clean, bone, and wash the smelts well — large smelts for this purpose are the best; curl by putting a toothpick through head and tail; tie with a fine string across to keep them in shape; put in a frying pan with some white stock, herbs, pepper, salt, and one cup white wine; put a cover over the pan and let simmer from ten to fifteen minutes, slowly. When done, arrange on a platter with white wine sauce around; garnish with parsley and lemon. Serve for dinner. Buisson of Smelts with Butter a la Hildur * Buisson d' Eperlans au Beurre, a la Hildur Wash, clean, and open the smelts; stuff with crab, lobster, or any kind of mousse at hand [they can be fried without being stuffed]. Curl, by putting the tail in the mouth; dip in egg and fine bread crumbs; fry in very hot fat. Arrange on a paper doily. Garnish with parsley and lemon. Serve with a beurre or tartare sauce in a sauceboat for dinner. Stuffed Smelts with Salmon a la Sicilienne * Eperlans farcis de Saumon, a la Sicilienne Wash, clean, and split the smelts from the front; remove bones; cut head and tail off; form smelts in shape of a small fish flat on the pan (all the same size); cover with the rich mousse of salmon that has been colored the light shade of salmon; decorate all around with salmon mousse that is mixed with chopped parsley; divide head from body with strip of mousse; make an eye of lemon and truffle. Put on a buttered pan with some sherry, pepper, and salt; cook in oven for about eight minutes; when done, arrange on a platter, one resting sidewise on top of the other; garnish with parsley and lemons all around. Serve with truffle sauce for dinner. Stuffed Smelts with Mousse of Crab a la Sicilienne Eperlans farcis de Mousse de Crabe, a la Sicilienne Wash and clean the smelts; cut heads off; split in the front; bone; spread smelts out very thin; stuff with crab stuffing. Stuffing. One cup fish mousse, one cup crab meat; mix; flavor with sherry. Put a tablespoonful in each smelt and roll; cook with sherry eight to ten minutes — covered. Arrange on a foundation of rice, spinach, or potatoes with lobster, truffle, or any kind of sauce. Garnish with crab claws. Crab meat can also be put in the centre dressed with bearnaise sauce. Serve for dinner. Steamed Smelts (Eperlans cuits a la vapeur) a la Bregitta Select large smelts; wash and clean well; put in a small pan — curled so they have no room to spread; sprinkle with pepper and salt; add some sherry in the pan; cook in oven eight minutes — well covered. Arrange on a platter with small boiled marbles of potato in the centre. Serve with egg sauce a la Bregitta for dinner.