pescatariannut-freesoy-free
Fried Smelts with Shrimps a la Bearnaise
From The Swedish, French, American cook book, 1918
Serves 4
Serve for lunch or dinner.
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.
Fried Smelts with Shrimps a la Bearnaise Eperlans frits, farcis de Crevettes, a la Bearnaise See recipe above: Stuffed Smelts with Mousse of Shrimps a la Sicilienne. Clean and bone the smelts and fill with the mousse; 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
Cook this with the app: pantry check, scaling, and the assistant.