Baked Stuffed Smelts

Ingredients

• 12 selected smelts
• sprinkle with salt
• and pepper
• brush over with lemon juice
• 1 tablespoon finely chopped onion
• 1 tablespoon butter
• 4 cup finely chopped mush-
• 14 cup soft part of oysters
• 14 teaspoon chopped parsley
• 3 tablespoons Croquette Sauce

Method

1. 1

   Clean and wipe as dry as possible 12 selected smelts.

2. 2

   Stuff, sprinkle with salt and pepper, and brush over with lemon juice.

3. 3

   Place in buttered shallow dish, cover with buttered paper, and bake 5 minutes in hot oven (425° F.).

4. 4

   Sprinkle with buttered crumbs and bake until crumbs are brown.

5. 5

   Serve with Sauce Béarnaise.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 94. The excerpt below is the record exactly as published.

BAKED STUFFED SMELTS Clean and wipe as dry as possible 12 selected smelts. Stuff, sprinkle with salt and pepper, and brush over with lemon juice. Place in buttered shallow dish, cover with buttered paper, and bake 5 minutes in hot oven (425° F.). Sprinkle with buttered crumbs and bake until crumbs are brown. Serve with Sauce Béarnaise (p. 202). Stuffing. Cook 1 tablespoon finely chopped onion with 1 tablespoon butter 3 minutes. Add 4 cup finely chopped mush-, . room stems or caps, 14 cup soft part of oysters (parboiled, drained, and chopped), 14 teaspoon chopped parsley, and 3 tablespoons Croquette Sauce

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