pescatariannut-freeegg-freesoy-free
Smelts Milanaise
From Soyer's standard cookery, 1912
Serves 1
Serve with slices of lemon.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 78. The excerpt below is the record exactly as published.
Smelts Milanaise. Trim a dozen smelts, roll them in flour. Put one ounce of butter on a very hot dish and let it melt, roll the fish in this butter, sprinkle with a little cayenne pepper and a little grated Parmesan, and place them side by side in a well-buttered paper- bag. Cover lightly with breadcrumbs, and pour a little tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.