Smelts à la Bremolse

Ingredients

• 18 large smelts
• 1 teaspoonful seasoning salt
• 1 sliced onion
• 1 sprig of thyme
• the juice of 1 lemon
• the yolks of 2 eggs
• 1/4 teaspoonful salt
• 1/2 cupful milk
• 2 tablespoonfuls flour
• 1/2 tablespoonful butter
• 1 1/2 pound fat or lard

Method

1. 1

   Clean and wash the smelts, remove the eyes, split the fish up the back, and remove the backbone.

2. 2

   Season with seasoning salt and let stand with onion, thyme, lemon juice, and parsley for 1 hour.

3. 3

   Prepare a batter with egg yolks, salt, milk, and flour.

4. 4

   Melt butter and add to the batter, then fold in beaten egg whites.

5. 5

   Dip each smelt in the batter and fry in hot fat until light brown.

6. 6

   Drain on blotting paper and serve with fried parsley and sauce Tartare.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 99. The excerpt below is the record exactly as published.

Smelts k la Bremolse. — Procure 18 large smelts, clean and waah the fish, remove the eyes from the head, split the fish up the back, and remove the backbone ; season with 1 teaspoonful season- ing salt; lay in a covered dish with 1 sliced onion, 1 sprig of thyme, the juice of 1 lemon, and some fresh parsley ; cover and let stand 1 honr. In the meantime put the yolks of 2 eggs into a small bowl, add Y4 teaspoonful salt, Yi cupful milk, and 2 tablespoonf uls fiour ; stir this to a smooth batter. Melt Ys tablespoonful butter, add it to the batter, and the 2 whites beaten to a stiff froth. Place a kettle or a deep frying pan over the fire with lYi pound fat or lard; when hot, take each smelt separately on a larding needlci 150 SEA FOOD, Etc. dip into the batter^ then drop it into the boiling fat (put in aboat 3 or 4 at a time)) fry light brown on both sides, lay them a few minutes on a blotting paper to absorb the grease ( when all are fried in this way arrange them on a hot dish. Wash and dry on m towel 1 handful fresh parsley, remove the stems, drop the parsley into the hot fat, fry 2 minutes ; then remove it with a skimmer, lay it a few minutes on blotting paper, sprinkle over some salt, lay this around the smelts, and serve with sauce Tartare^ Smelts Marlnidre. — Clean, wash, and wipe ly, pound smelts, season with 1 even tablespoonful salt, sprinkle over the juioe of 1 lemon, lay the fish in a covered dish with 1 onion cut into slices, 1 sprig of thyme, and 3 sprigs of parsley; cover and let stand 7s hour ; then remove and wipe dry with a clean towel, dust lightly with flour, dip each smelt into beaten egg, then roll in fresh grated bread crumbs, and fry light brown in hot lard. Arrange the smelts on a warm dish, garnish with parsley, serve with 2 ounces melted butter to which the juice of % lemon and 1 tea- spoonful fine-chopped parsley have been added ; serve peeled boiled potatoes and lettuce salad with it. FLOUNDERS AND SOLE. Flounders and its Species. — A flat fish of the family Phuro- nectidcB or PlanidcBy which also includes halibut, sole, and turbot. This family, containing 150 species, is generally found in shallow waters where the bottom is sandy ; but the halibut and turbot are caught in deep waters. The common flounder of Massachusetts varies in length from 10 to 22 inches. This species is considered excellent for the table ; the flesh is white and firm, and is in good condition all the year except in February and March, when spawn- ing. They are abundant in summer and autumn on the coast of New Brunswick and Nova Scotia. Flounders are mostly prepared like fillet of sole. Fillet of Sole or Flounders—How to prepare.— Place the fish on a table with the white side under, out off the head, remove Filet or Sole k la VtENNOiac Lobster Cbops PLOUNDEE. 161 the gills and entrails; then makia a cut straight doirn the back from the head to the tail, make with a knife a slight incision at the tail part large enough to get hold of the brown skin ; with the thumb and forefinger of the left hand, and a knife in the right hand placed on the tail bone, tear off the skin with one stroke ; out off with a scissors the small bones on the outside, make a straight incision on the white skin side to the middle bone, then separate the meat from the bones. This meat is called the fillets, each fish having 4 fillets; the fillets, if large, are cut in two, and if small are left whole. Fillet of Flounder k la Berlinoise.— Season the fillets of 2 medium-sized flounders, each one weighing about lY^ pound, with pepper and salt, sprinkle over the juice of 1 lemon; lay them in a covered dish with 1 large onion cut into slices, 7^ bunch of parsley, and 2 sprigs of thyme ; cover the dish, and let it stand 1 hour. Twenty minutes before serving mix the yolks of 2 eggs with Yg cup milk, add Y4 teaspoonful salt, 2 heaping tablespoonfuls flour, Ys table- spoonful melted butter, and stir to a smooth batter ; then add the whites previously beaten to a stiff froth. Wipe the flUets dry with a clean towel, dip each piece separately into the batter, then drop into boiling fat and fry light brown on both sides, continuing until all are fried. Lay the fish for a few minutes on blotting paper, then arrange them on a warm dish, and serve with boiled potatoes and sauce described below. Saucb. — Place a small saucepan with 1 tablespoonful butter over the fire, add 1 fine-chopped onion, and cook until the onion begins to turn a delicate brown ; then strain ; then add 1 table- spoonful fiour, stir and cook 2 minutes ; add 1 cupful soup stock or 1 cupful water with 1 teaspoonful beef extract, Yi cupful mushroom liquor, Yi teaspoonful pepper, 1 even teaspoonful salt, 1 teaspoonful vinegar, cook 5 minutes ; add 2 tablespoonfuls French mustard, and serve. Fillet of Flounder & la Viennoise.— Remove the fillets from 2 flounders, each weighing about Y4 pound, season 6 flUcts with 162 SEA POOD. Etc. pepper and salt, chop the remaining 2 very fine ; set aside. Melt 1 tablespoonf ul batter in a small saucepan, add 1 fine-chopped onion, cook 3 minutes ; then add Yt capful fine-chopped mushrooms, cook 5 minutes ; remove from fire, add 1 teaspoonf ul fine-chopped pars- ley and 1 even teaspoonful seasoning salt

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