Creamed Smelts

Ingredients

• a dozen smelts
• two tablespoons of butter
• a squeeze of lemon
• a glass of sherry
• in milk thickened with flour

Method

1. 1

   Clean and dry smelts, dip in cream or thickened milk, dredge with flour.

2. 2

   Heat butter in the Chafing Dish, add fish, lemon, and sherry.

3. 3

   Cook for eight minutes and sprinkle with fried parsley before serving.

Nutrition per serving

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 20. The excerpt below is the record exactly as published.

two tablespoons of butter, and then another layer the same as the first. Heat up and keep at a good heat for twelve minutes. Serve it in the Chafing Dish. FISH 71 Sardines in a Hurry. Sardines are one of the handiest of standbys for the Chafist. But get the best brands and smallish fish ; the large ones are apt to sug- gest pilchards, which, although good in their way, are not sardines. Sardines in a Hurry are done thusly : Take the sardines out of the box carefully on to a plate, pour boiling water over them, and drain it off at once. Take off all the skin, bone them, and cut off the tails. Prepare thin strips of hot buttered toast, put a sardine on each strip, pepper and salt it, pour over it a modicum of plain melted butter and a squeeze of lemon juice. Put them into the Chafing Dish and hot up for five minutes. Waldorf Sardines. Another very good if not quite as simple a way of preparing them is Waldorf Sardines. Pour boiling water over a dozen sardines, wiping off the skin with a clean fish-cloth and removing the tails. Put them in the Chafing Dish with one tablespoon of olive oil and heat thoroughly for eight minutes. Put 72 THE CHAFING DISH them aside on a dish and keep them hot. Now put another tablespoon of olive oil into the pan, and when sizzling add a cupful of water. Stir until it gets thick, then add a teaspoon of Worcester sauce, half a teaspoon of Paprika, and a pinch of salt. Take the dish oiF the flame. Add the beaten yolk of an egg, one teaspoon of vinegar and the same of French mustard. Stir the sauce. Heat up the sardines again, and pour the sauce over them. As a supper dish, say after a Royal Institution lecture, or something equally improving, this gives one what the late George du Maurier called " a sense of genial warmth about the midriff." Creamed Smelts. A rather more subtle but curiously refined concoction is Creamed Smelts. Clean and dry a dozen smelts in a cloth. Dip them one by one in thick cream, or, wanting that, in milk thickened with flour ; then dredge them with flour so as to make a f)aste coating all over them. Put two table- spoons of butter in the Chafing Dish, and FISH 73 when sizzling put in the fish with a squeeze of lemon and a glass of sherry

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