Smelts ail (i! rat in)

Ingredients

• eighteen smelts
• two tablespoonfuls of cooked fine herbs
• half a glassful of white wine
• half a pinch of salt
• a third of a pinch of pepper
• six whole mushrooms
• half a pint of Espagnole sauce
• besprinkle lightly with fresh breadcrumbs
• six drops of melted butter
• the juice of half a lemon
• a teaspoonful of chopped parsley

Method

1. 1

   Clean and dry the smelts, place them on a baking dish with herbs, wine, salt, and pepper.

2. 2

   Cover with mushrooms and Espagnole sauce, sprinkle with breadcrumbs and melted butter.

3. 3

   Bake in a hot oven for ten minutes and serve with lemon juice and parsley.

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 ail (i! rat in. — Clean eighteen smelts, wipe them very dry, 2O4 THE TABLE. and put them on a baking-dish with two tablespoonfuls of cooked fine herbs (No. 143), half a glassful of white wine, half a pinch of salt, and a third of a pinch of pepper. Cover with six whole mushrooms and half a pint of Espagnole sauce (No. 151). Besprinkle lightly with fresh bread- crumbs and six drops of melted butter ; place it in a hot oven for ten minutes, and serve with the juice of half a lemon, also a teaspoonful of chopped parsley

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