pescatariandairy-freenut-freesoy-free
Fried Smelts a la Juliet
From The Swedish, French, American cook book, 1918
Serves 4
Can also be served with an American sauce.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 128. The excerpt below is the record exactly as published.
dip in egg and bread crumbs, and fry in hot fat. Put in the centre a crouton of bread scooped out and fried, fill with the bearnaise sauce and then garnish with unpeeled shrimps all around, lemon and parsley. Arrange on a hot platter on a paper doily, heads in and tails out. Serve for lunch or dinner. Chateaubriand of Smelts a la Hammond 4 Chateaubriand d’ Eperlans a la Hammond Split smelts from the front; remove the bone; stuff with crab meat; put on a broiler and grill for three minutes on each side; glaze with a brown glaze, decorate with a strip of cream sauce all around, making a dot of the cream sauce for an eye with a little speck of truffle on the top; serve on fried individual mashed pota¬ toes with supreme sauce. Garnish with crab claws, parsley, and lemon. Fish for dinner. Stuffing. Half cup crab meat, white of one egg, squeeze of an onion, squeeze of lemon, half tablespoon melted butter, pepper and salt. Mix well together. AMERICAN COOK BOOK Stuffed Smelts with Mousse of Crab a la Octavious 4 Eperlans farcis de Mousse de Crabe, a la Octavious One cup crab meat, whites of two eggs, one teaspoon onion juice, a pinch of parsley, four tablespoons cream, cayenne pepper, and salt. How to Prepare It. Chop crab meat very fine; add cream, the whites of eggs, parsley, pepper, and salt. Stuff the smelts; curve them in the pan; cook six to eight minutes — well covered — with some sherry in the pan. Arrange on a paper doily or napkin with the bearnaise or hollandaise sauce. Garnish with crab claws all around and a crab shell in the centre with parsley. Serve for dinner. 4 Stuffed Smelts ( Eperlans farcis ) a la Financiere Bone the smelts; be careful not to tear them. Take heads and tails off; spread out about three inches in width and four inches in length. Stuff the fillet of smelt with salmon mousse; roll, turning the skin out; steam in oven about eight minutes between two pans, with sherry, pepper, and salt. When done, arrange on a foundation made from the mousse of salmon decorated with parsley. Serve with financiere sauce in the centre for dinner. Fried Smelts ( Eperlans frits ) a la Montana Split the smelts and bone them. Dip in egg and cracker dust or bread crumbs; fry in quick fat. When serving, rest one piece on top of the other; if two rows, reverse the second row. Serve with tomato sauce for breakfast or luncheon. Fried Smelts ( Eperlans frits ) a la Juliet Wash and clean smelts well; dip in egg and bread crumbs; fry in very hot fat for about four minutes; sprinkle with pepper and salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.