Smelts a la Toulouse

Name: Smelts a la Toulouse
Yield: 6 servings
Ingredients: twelve large smelts; half a glassful of white wine; three tablespoonfuls of mushroom liquor; half a pinch of salt; the third of a pinch of pepper; twelve mushroom buttons; two sliced truffles; six fish quenelles; half a pint of Allemande sauce; a tablespoonful of butter

From The table, 1889

Serves 6

Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 143. The excerpt below is the record exactly as published.

Smelts a la Toulouse. — Take twelve large or eighteen medium- sized smelts, bone them as for the above, and then close them up again. Put them in a stewpan, with half a glassful of white wine and three tablespoonfuls of mushroom liquor; season with half a pinch of salt and the third of a pinch of pepper, and cook on a moderate fire for six minutes. Arrange the smelts on a dish, add to the sauce twelve mushroom buttons, two sliced truffles, six fish quenelles (No. 227), and moisten with half a pint of Allemande sauce (No. 210). Thicken with a tablespoonful of but- te

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