Broiled Smelts, a l'Americaine
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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 The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 229. The excerpt below is the record exactly as published.
Broiled Smelts, a 1'Americaine. Split and remove the bones from twelve large smelts. Season with salt and pepper, roll in oil, and broil. When done place on a platter, garnish with six slices of broiled tomatoes, two lemons cut in half, and parsley in branches. Pour a little maitre d'hotel sauce over all
Cook this with the app: pantry check, scaling, and the assistant.