Smelts Milanaise
From Paper-bag cookery, 1911
Presented as published in 1911. 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 Paper-bag cookery (1911) by Nicolas Soyer, page 10. The excerpt below is the record exactly as published.
a little cayenne pepper, add a finely-chopped shallot, and a tablespoon-, ful of vinegar. Sprinkle this mixture over the fish and place them in a well-buttered bag. Seal up and cook for 5 minutes in a very hot oven. Smelts Milanaise. — Clean a dozen smelts, roll them in flour. Put 1 oz. of butter on a very hot dish and let it melt, roll the fish in this butter, sprinkle with a little cayenne pep- per 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 over each smelt. Seal up and cook for 8 minutes in a very hot oven. Serve with slices of lemon. Salmon can be cooked with any kind of seasoning to taste. A whole slice will take 20 minutes in a hot oven; a 7 lb. sliced salmon will take 45 minutes. Mushroom, tomato, salt SOYER’S PAPER-BAG COOKERY 37 and pepper, lemon juice, can be added as desired, and cooked in the paper-bag with the fish. For broiling or baking, dredge with a little flour and a little butter, and put in a very hot oven. Scallops. — Wash and drain half-a-dozen scallops, chop finely, and replace in the deep shell. Mince four mushrooms, add a chopped shallot, a little parsley, one chopped tomato, one teaspoonful of flour, season to taste, and mix with lemon juice. Cover the scallops with the mixture, sprinkle with grated Par- mesan, a few breadcrumbs
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