Smelt Croquettes

Ingredients

• one pound of halibut
• a little Sherry
• white pepper to taste
• salt to taste
• cream sauce
• beaten egg
• fine bread crumbs
• hot lard
• a lemon
• Tartare sauce

Method

1. 1

   Prepare smelts for broiling, boil halibut, pound fine, add Sherry, white pepper, and salt.

2. 2

   Mix with cream sauce to form croquettes.

3. 3

   Wrap smelt around each croquette, secure, roll in egg and crumbs, and fry in hot lard.

4. 4

   Serve with lemon and Tartare sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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 69. The excerpt below is the record exactly as published.

Smeli Oroquettes Select as many medium-sized fresh smelts as you desire to serve. Clean and prepare them as you would for broiling, removing backbone, dry them, and set in cool place. Boil one pound of halibut, pound it fine, then add a little Sherry, white pepper and salt to taste. Beat in enough cream sauce to ena- ble you to form the mixture into small croquettes. RoU a smelt around each one, fastening it by sticking the head through the tail. RoU in beaten egg and fine bread crumbs and fry in hot lard. Drain on thick brown paper. Arrange a lemon basket in the centro of a dish, around it place the smelts and gamish border with half of the whites of hard-boiled eggs, each fiUed with Tartare sauce

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