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Fried Smelts (Eperlans frits) a la Tartare
From The Swedish, French, American cook book, 1918
Serves 4
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 131. The excerpt below is the record exactly as published.
ried Smelts (Eperlans frits ) a la Tartare Wash and clean the smelts; curl them by putting the tail in the mouth; dip in egg and fine bread crumbs; fry in very hot fat. Ar¬ range on a napkin. Put the tartare sauce in a crouton of bread in the centre of the platter. Garnish with lemons
Cook this with the app: pantry check, scaling, and the assistant.