Fried Smelts à la Parisienne

Ingredients

• two dozen large smelts
• your oil or fat
• one-half for each person
• Tartare sauce
• a bunch of parsley

Method

1. 1

   Wash and clean the smelts, remove the bone, dry, and flour them.

2. 2

   Roll them up and fasten with a skewer.

3. 3

   Fry in hot oil until brown.

4. 4

   Boil eggs, fill with Tartare sauce, and serve with the fish garnished with parsley.

Nutrition per serving

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 68. The excerpt below is the record exactly as published.

Fried Smelts à la Parisienne Wash the smelts thoroughly, cut down the back, and take the bone out a little below the head and just above the tail. Clean well and cut away the fìns and gills. Dry well and flour them* RoU them up by putting their tails in their mouths and fasten- ing them with a little wooden skewer. Set away in the ice- box. Have your oil or fat very hot. Fry, a few at a time^ until a nice brown. Keep in warm place until ali are fried, then let your oil get very hot. Put ali in your f rying basket, plunge into your hot fat. They will swell up and he a beauti- ful brown and crisp. Boil the number of eggs required, allow- ing one-half for each person. Take out the yolks and put the whites in cold water. Make a Tartare sauce. When ready te serve, fili each half egg with Tartare sauce and put round the fish. Put a bunch of parsley between each egg. Serve the fish very hot. Baked Smelts Line a well-buttered fiat baking dish with forcemeat and arrange the smelts on it. Sprinkle with finely chopped parsley and mushrooms, season with salt, pepper, and a little grated nutmeg. Cover with velouté sauce, whìch has one glass of white wine mixed with it. Then sprinkle with bread crumbs FI8H^ 0T8TEB8y L0B8TER8, TEHRAPIN 121 and pieces of butter, and bake in hot oven f or twenty minutes. When cooked sprinkle with the juice of a lemon and serye in the baking dish. Stoffed SmeltB Remove the fins from two dozen large smelts

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