Smelts a la Meuniere

Ingredients

• smelts
• some butter
• sherry
• pepper
• salt

Method

1. 1

   Wash and clean the smelts, curve and put on a pan; steam for eight to twelve minutes with some butter, sherry, pepper, and salt; glaze with a brown glaze; arrange on a platter; serve with meuniere sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 129. The excerpt below is the record exactly as published.

Smelts ( Eperlans frits ) a la Juliet Wash and clean smelts well; dip in egg and bread crumbs; fry in very hot fat for about four minutes; sprinkle with pepper and salt. When done, arrange in crown style on a paper doily, with a crouton of bread in the centre, filled with a tartare sauce. [They can also be served with an American sauce in a sauceboat; they will then be called fried smelts a l’Anglaise. 4 Smelts ( Eperlans ) a la Ragout Clean, bone, and wash the smelts well — large smelts for this purpose are the best; curl by putting a toothpick through head and tail; tie with a fine string across to keep them in shape; put in a frying pan with some white stock, herbs, pepper, salt, and one cup THE SWEDISH, FRENCH white wine; put a cover over the pan and let simmer from ten to fifteen minutes, slowly. When done, arrange on a platter with white wine sauce around; garnish with parsley and lemon. Serve for dinner. Buisson of Smelts with Butter a la Hildur * Buisson d' Eperlans au Beurre, a la Hildur Wash, clean, and open the smelts; stuff with crab, lobster, or any kind of mousse at hand [they can be fried without being stuffed]. Curl, by putting the tail in the mouth; dip in egg and fine bread crumbs; fry in very hot fat. Arrange on a paper doily. Garnish with parsley and lemon. Serve with a beurre or tartare sauce in a sauceboat for dinner. Stuffed Smelts with Salmon a la Sicilienne * Eperlans farcis de Saumon, a la Sicilienne Wash, clean, and split the smelts from the front; remove bones; cut head and tail off; form smelts in shape of a small fish flat on the pan (all the same size); cover with the rich mousse of sal¬ mon that has been colored the light shade of salmon; decorate all around with salmon mousse that is mixed with chopped parsley; divide head from body with strip of mousse; make an eye of lemon and truffle. Put on a buttered pan with some sherry, pepper, and salt; cook in oven for about eight minutes; when done, arrange on a platter, one resting sidewise on top of the other; garnish with parsley and lemons all around. Serve with truffle sauce for dinner. Stuffed Smelts with Mousse of Crab a la Sicilienne Eperlans farcis de Mousse de Crabe, a la Sicilienne Wash and clean the smelts; cut heads off; split in the front; bone; spread smelts out very thin; stuff with crab stuffing. Stuffing. One cup fish mousse, one cup crab meat; mix; flavor with sherry. Put a tablespoonful in each smelt and roll; cook with sherry eight to ten minutes — covered. Arrange on a foundation of rice, spinach, or potatoes with lobster, truffle, or any kind of sauce. Garnish with crab claws. Crab meat can also be put in the centre dressed with bearnaise sauce. Serve for dinner. Steamed Smelts {Eperlans cuits a la vapeur ) a laBregitta Select large smelts; wash and clean well; put in a small pan — curled so they have no room to spread; sprinkle with pepper and salt; and some sherry in the pan; cook in oven eight minutes — well AMERICAN COOK BOOK 89 covered. Arrange on a platter with small boiled marbles of potato in the centre. Serve with egg sauce a la Bregitta for dinner. Stuffed Smelts with Mousse of Striped Bass a la Bearnaise Eperlans farcis de Mousse de Bar ray 6, a la Bearnaise Clean and bone smelts; stuff with mousse of striped bass; stand up and put in a curled position close together as to prevent them from spreading apart; sprinkle with pepper and salt; put sherry in the pan; steam in oven with a tight cover from eight to ten minutes, arrange on a paper doily or napkin with fried marbles of potato in the centre; fill quarters of tomatoes with bearnaise sauce and put each on a slice of lemon; decorate with truffle or Spanish pepper. Serve as a fish dish for luncheon or dinner. Stuffed Smelts with Lobster a la Chateaubriand Eperlans farcis de Homard, a la Chateaubriand Split smelts from the front; bone; stuff with lobster; put on a broiler and grill for three minutes on each side. Glaze with a thin brown glaze; decorate around with a stripe of cream sauce. Place on a fried potato foundation the shape of the smelt. Garnish with lobster claws and lemon all around. Serve for lunch or dinner. Stuffing. One cup ground lobster, one tablespoon cream sauce, one tablespoon melted butter, a squeeze of lemon, squeeze of onion, pepper, salt. Mix together; color with red and orange coloring. Smelts ( Eperlans ) a la Meuniere Wash and clean the smelts, curve and put on a pan; steam for eight to twelve minutes (according to the size) with some butter

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