Baked Smelts
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 68. The excerpt below is the record exactly as published.
Baked Smelts Line a well-buttered fiat baking dish with forcemeat and arrange the smelts on it. Sprinkle with finely chopped parsley and mushrooms, season with salt, pepper, and a little grated nutmeg. Cover with velouté sauce, whìch has one glass of white wine mixed with it. Then sprinkle with bread crumbs FI8H^ 0T8TEB8y L0B8TER8, TEHRAPIN 121 and pieces of butter
Cook this with the app: pantry check, scaling, and the assistant.