Farcied Smelts

Ingredients

• a dozen smelts
• half a dozen very finely chopped mushrooms
• a very little chopped parsley
• half a pint of Spanish sauce
• a sherry-glass of white wine
• a very little melted butter
• some bread-crumbs

Method

1. 1

   Prepare smelts as above, split them, and fill with chicken farce mixed with mushrooms and parsley.

2. 2

   Cover with the other half, place in a buttered pan, cover with melted butter, sprinkle with bread-crumbs, and bake for 15 minutes.

3. 3

   Prepare Spanish sauce with white wine, boil, add chopped truffles, and serve over fish.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 23. The excerpt below is the record exactly as published.

dozen smelts, cut off the gills, wash them well in cold wa- ter, and dry them thoroughly. Put a pinch of salt and pepper in a little milk, into which dip your smelts, and then roll them in flour. Put in a fry- ing-pan about a pound and a half of lard, in which, when very hot, fry your smelts a light brown. Also fry some parsley, which place around your fish, and serve with a sauce Tartare (Art. 112). 142. Farcied Smelts. Prepare your smelts as the foregoing. Split them in two, taking care to make the opening in the under part of the fish, and, beginning at the tail, make the incision the length of the fish, without disturbing the head. Then take some chicken farce (Art. 11), and add to it half a dozen very finely chopped mushrooms, and a very little chopped parsley. Lay this on one side of your smelts, and cover with the other half. Place them in a buttered pan, cover each one with a very little melted butter, sprinkle some bread-crumbs lightly over them, and send them to the oven for about fifteen minutes. Take half a pint of Spanish sauce (Art. 80), add a sherry-glass of white wine

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