Smelts Saute Meuniere

Ingredients

• the cleaned smelts
• seasoned with salt
• seasoned with pepper
• in milk
• in flour
• in clarified butter
• a little fresh butter
• a dash of tarragon vinegar
• the juice of a lemon
• sprinkle with chopped parsley

Method

1. 1

   Dip smelts in milk and flour, fry in clarified butter until golden.

2. 2

   Add fresh butter, heat until brown, then add vinegar and lemon juice.

3. 3

   Pour over smelts and garnish with parsley.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 16. The excerpt below is the record exactly as published.

SMELTS SAUTE MEUNIERE ^ Dip the cleaned smelts, seasoned with salt and pepper, in milk and flour. Then fry them in clarified butter, in a flat frying-pan, to a nice golden colour. Dish them up on a fish platter. Then add a little fresh butter to that in which the smelts have been fried, and heat until it becomes a light brown colour (noisette). Then add a dash of tarragon vinegar and the juice of a lemon. Pour over the smelts, and sprinkle with chopped parsley

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