Smelts, Toulouse
From The Cook Book, by "Oscar" of the Waldorf, 1896
Serve with sippets of toast or croutons of fried bread.
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, Toulouse. Take twelve or fourteen good-sized smelts, remove the bones and then close them up again. Put them in a stewpan with one-half wineglassful of white wine and three tablespoonfuls of mushroom liquor; season with one-half pinch of salt and one- third pinch of pepper and cook over a moderate fire for six or eight minutes. Arrange the smelts on a dish; add to the sauce a dozen button mushrooms, two sliced truffles, six fish quenelles, and moisten with one-half pint of allemande sauce. Thicken with one tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.