Smelts au Gratin, Stuffed

Ingredients

• 1 1/2 lbs. of nice, fresh, large smelts
• 1/2 lb. of raw fish
• two tablespoonfuls of white bread-crumbs
• the yolks of two raw eggs
• the white of one
• one teaspoonful of salt
• one salt-spoonful of pepper
• two tablespoonfuls of raw cream
• two tablespoonfuls of whipped cream
• two tablespoonfuls of white onions
• half a table-spoonful of butter
• 1/2 lb. of fresh mushrooms
• two tablespoonfuls of chopped parsley
• one salt-spoonful of salt
• half a one of pepper

Method

1. 1

   Wash and clean smelts without splitting the skin.

2. 2

   Prepare stuffing by chopping and pounding raw fish, adding soaked breadcrumbs, egg yolks, egg white, salt, and pepper.

3. 3

   Mix well and finish with raw and whipped cream.

4. 4

   Let rest for half an hour.

5. 5

   Fill each smelt with stuffing.

6. 6

   Prepare fine herbs by cooking onions in butter, adding mushrooms, parsley, salt, and pepper.

7. 7

   Cook for five minutes.

8. 8

   Butter a platter, layer fine herbs, add white wine, place fish, sprinkle with salt and pepper, cover with remaining herbs, and top with breadcrumbs and butter.

9. 9

   Bake for twelve minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 145. The excerpt below is the record exactly as published.

Smelts au Gratin, Stuffed. — Wash and clean, without splitting the skin, I Yz lbs. of nice, fresh, large smelts; dry them, and prepare this stuffing: Have Y* lb. of raw fish — sea-bass or salmon, if possible — remove skin and bones ; chop and pound well to make it very fine. Add to it two table-spoon- fuls of white bread-crumbs, previously soaked in hot milk and well squeezed. Add the yolks of two raw eggs and the white of one, one teaspoonful of salt, one salt-spoonful of pepper. Work it well ; it must become very smooth. Finish with two table-spoon- fuls of raw cream, and, lastly, with two table-spoonfuls of whipped cream. Let the mixture rest in a cool place for half an hour. Fill up each smelt, using a small coffee -spoon. Have these fine herbs prepared : Chop fine two table-spoonfuls of white onions; put them in a saucepan with half a table-spoonful of butter. Cook five minutes ; do not brown. Add Y\ lb. of fresh mushrooms, chopped; two table-spoonfuls of chopped parsley, one salt-spoonful of salt, half a one of pepper

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