Smelts in Matelote
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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 Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 27. The excerpt below is the record exactly as published.
Smelts in Matelote. Put a chopped onion, a sprig of parsley, two or three mushrooms and a small piece of garlic into a saucepan ; pour over them a small quantity of oil and season with salt and pepper. Clean the smelts, put them into a stewpan, pour over one teacupful of champagne
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