Smelts au Gratin

Ingredients

• 1 doz. smelts
• 1 dessert-sp. chopped parsley
• 1 or 2 shallots
• Salt
• Pepper
• 3 or 4 mushrooms
• Bread-crumbs
• Lemon juice
• \ gill fish stock or white wine
• Butter

Method

1. 1

   Prepare the smelts as directed above, cutting off the heads and trimming the fins neatly.

2. 2

   Chop the shallots and the mushrooms, and mix them with the parsley, pepper, and salt.

3. 3

   Grease a fireproof dish and sprinkle over it half the chopped ingredients.

4. 4

   Lay in the fish, sprinkle the remainder of the mushrooms on the top, squeeze over a little lemon juice, and cover with fine bread-crumbs.

5. 5

   Place some small pieces of butter on the top, pour the wine or fish stock round the sides, and bake in a moderate oven for 10 to 15 minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 155. The excerpt below is the record exactly as published.

Smelts an Gratin (Eperlans au Gratin) 1 doz. smelts. 1 dessert-sp. chopped parsley. 1 or 2 shallots. Salt. Pepper. 3 or 4 mushrooms. Bread-crumbs. Lemon juice. \ gill fish stock or white wine. Butter

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