Baked Smelts

Ingredients

• Clean eighteen or twenty smelts
• two tablespoonfuls of cooked fine herbs
• one-half wineglassful of white wine
• one-half pinch of salt
• one-half pinch of pepper
• cover with six whole mushrooms
• one-half pint of Spanish sauce
• Sprinkle lightly with breadcrumbs
• a little warmed butter
• with the juice of half a lemon
• one teaspoonful of chopped parsley

Method

1. 1

   Clean and dry the smelts, place them on a baking dish with herbs, wine, salt, and pepper.

2. 2

   Cover with mushrooms and Spanish sauce.

3. 3

   Sprinkle with breadcrumbs and butter, bake in a hot oven for ten minutes, and serve with lemon juice and parsley.

Nutrition per serving

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 27. The excerpt below is the record exactly as published.

Baked Smelts. Clean eighteen or twenty smelts, wipe them very dry, and put them on a baking dish with two tablespoonfuls of cooked fine herbs, one-half wineglassful of white wine, gne-half pinch of salt, one-half pinch of pepper, and cover with six whole mush- rooms and one-half pint of Spanish sauce. Sprinkle lightly with breadcrumbs and a little warmed butter, place the dish in a hot oven for ten minutes, and serve with the juice of half a lemon, and sprinkle over one teaspoonful of chopped parsley. The smelts can be boned if desired. So FISH. Smelts, Bearnaise. Split twelve large or eighteen medium-sized smelts down the backs, remove the backbones, rub them with one tablespoonful of oil and season with one-half pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.