Paupiettes of Smelts (White Wine Sauced)
From Louis' every woman's cook book, 1910
Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 16. The excerpt below is the record exactly as published.
PAUPIETTES OF SMELTS (WHITE WINE SAUCED Clean six large smelts, cut off the heads, tails and fins. Split them in two lengthwise, and remove the bones. 30 * fl LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. LOUIS' EVERY WOMAN'S COOK BOOK Flatten the fillets with a knife. Season with salt and pepper. Cover the inner halves of the fish with fish forcemeat, about one-eighth of an inch thick. Roll up the fillets from the head parts toward the tails, so as to have nice round paupiettes. Put some of the forcemeat into a paper cornet with a fancy tube at the end, and make a rosette on the top of each paupiette; lastly put a fancy cut slice of truffle on top of each rosette. Put them in a flat saucepan, close together, so that they cannot open. Add juice of a lemon, a glass of Sauterne wine, and a gill of fish stock
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