Smelts a la Ragout

Ingredients

• large smelts
• one cup white wine
• herbs
• pepper
• salt

Method

1. 1

   Clean, bone, and wash the smelts well; curl by putting a toothpick through head and tail; tie with a fine string.

2. 2

   Put in a frying pan with white stock, herbs, pepper, salt, and white wine; cover and let simmer from ten to fifteen minutes.

3. 3

   When done, arrange on a platter with white wine sauce around; garnish with parsley and lemon.

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.

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

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