Smelts on Toast

Ingredients

• Large smelts must be selected for this dish
• half an ounce of butter
• about a teaspoonful of finely minced parsley
• about a teaspoonful of finely minced mushroom
• Have ready a lightly fried croute for each of them
• pour a tablespoonful of mattre d' hotel sauce over each of them

Method

1. 1

   Prepare smelts by removing heads and tails, open them, and remove backbones.

2. 2

   Brush with beaten egg, season with salt, pepper, parsley, and mushroom.

3. 3

   Fold back into shape.

4. 4

   Fry roes in butter, season, and set aside.

5. 5

   Butter a baking dish, lay fish with broth, bake for 7-8 minutes.

6. 6

   Spread butter on croutes, place roes and smelts on top, return to oven for 3 minutes, pour sauce over, and serve hot.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 25. The excerpt below is the record exactly as published.

SMELTS ON TOAST. 57 when the soup can be served. CroMons of fried bread should accompany. Large smelts must be selected for this dish. Lay them (one for each guest) on a cold slab, and, handling them very carefully, cut off their heads and tails, open them as you would a mackerel for grilling, and take out their back-bones and the roes entire, saving the latter ; brush a thin coating of well-beaten egg over the opened fish, and sprinkle over that a slight season- ing of salt and pepper, with about a teaspoonful for each smelt of finely minced parsley and mushroom. Now fold the fish in their previous shape before open- ing them, enveloping the seasoning. With the roes proceed as follows : — Put half an ounce of butter in a small j'l^K/^-pan, melt it over a low fire, put in the roes, fry them gently for a couple of minutes, season them with pepper and salt, and turn the con- tents of the pan upon a plate, to be used later on. To prepare the smelts only a short time is required. Have ready a lightly fried croiite for each of them, then butter a baking-dish, lay the fish in it with a few spoonfuls of broth made from their trimmings ; put it into the oven for seven or eight minutes, then take it out, spread butter on the croutes, arrange the roes on them, put a smelt over each of them, return the dish to the oven for three minutes, pour a tablespoon- ful of mattre d' hotel sauce over each of the

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