Eperlans farcis a la Pouraine (Stuffed Smelts, Pouraine Style)

Ingredients

• about twelve large smelts
• whiting forcemeat
• six finely chopped mushrooms
• chopped parsley
• flour
• melted butter
• sauce bechamel
• lemon quarters

Method

1. 1

   Clean smelts, make an incision, and fill with forcemeat mixed with mushrooms and parsley.

2. 2

   Close, dip in flour, and place on a buttered dish.

3. 3

   Pour melted butter over and bake for 15 minutes.

4. 4

   Serve with sauce bechamel and garnish with lemon quarters.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 185. The excerpt below is the record exactly as published.

perlans farcis a la JPouraine {Stuffed Smelts, Pouraine Style). — Select about twelve large smelts, clean them, and make an incision the whole length of the fish and remove the centre bone. Fill them with whiting forcemeat (No. 400) mixed with six finely chopped mushrooms and chopped parsley. Close them up neatly, dip each in flour and range on a well-buttered dish ; pour over some melted butter, and bake in a hot oven for fifteen minutes. Dish up, cover with sauce bechamel (No. 203). Brown the surface in the oven or under a salamander, garnish with lemon quarters

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