Smelts with Chapelure
From Fifty dinners, 1895
Presented as published in 1895. 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 Fifty dinners (1895) by A. R. Kenney-Herbert, page 61. The excerpt below is the record exactly as published.
finely chopped parsley. Now brush over the upper sides of the smelts with beaten egg, and shake over them a nice layer of chapelurc (finely sifted brown crust raspings). Give this time to set, and then baste over with melted butter ; set the dish in the oven for about five or six minutes, and then serve the smelts in the dish, with lemon and brown bread and butter accom- panying. A nice cut of turbot having been procured, cook it in the manner described for haddock in Menu xv. Cover it closely on a hot dish, while you turn the broth in which it was poached to a sauce, \sjitj"po°alocs. using three-quarters of a pint of it, and reducing that by fast boiling to a pint. To this add a gill measure of pounded shrimps and a tablespoonful of cream
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