Steamed Smelts a la Bregitta

Ingredients

• large smelts
• pepper
• salt
• some sherry

Method

1. 1

   Select large smelts; wash and clean well; put in a small pan curled so they have no room to spread; sprinkle with pepper and salt; add some sherry; cook in oven for eight minutes — well covered.

2. 2

   Arrange on a platter with small boiled marbles of potato in the centre.

3. 3

   Serve with egg sauce a la Bregitta.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 129. The excerpt below is the record exactly as published.

pepper and salt. When done, arrange in crown style on a paper doily, with a crouton of bread in the centre, filled with a tartare sauce. [They can also be served with an American sauce in a sauceboat; they will then be called fried smelts a l’Anglaise. 4 Smelts ( Eperlans ) a la Ragout Clean, bone, and wash the smelts well — large smelts for this purpose are the best; curl by putting a toothpick through head and tail; tie with a fine string across to keep them in shape; put in a frying pan with some white stock, herbs, pepper, salt, and one cup THE SWEDISH, FRENCH white wine; put a cover over the pan and let simmer from ten to fifteen minutes, slowly. When done, arrange on a platter with white wine sauce around; garnish with parsley and lemon. Serve for dinner. Buisson of Smelts with Butter a la Hildur * Buisson d' Eperlans au Beurre, a la Hildur Wash, clean, and open the smelts; stuff with crab, lobster, or any kind of mousse at hand [they can be fried without being stuffed]. Curl, by putting the tail in the mouth; dip in egg and fine bread crumbs; fry in very hot fat. Arrange on a paper doily. Garnish with parsley and lemon. Serve with a beurre or tartare sauce in a sauceboat for dinner. Stuffed Smelts with Salmon a la Sicilienne * Eperlans farcis de Saumon, a la Sicilienne Wash, clean, and split the smelts from the front; remove bones; cut head and tail off; form smelts in shape of a small fish flat on the pan (all the same size); cover with the rich mousse of sal¬ mon that has been colored the light shade of salmon; decorate all around with salmon mousse that is mixed with chopped parsley; divide head from body with strip of mousse; make an eye of lemon and truffle. Put on a buttered pan with some sherry

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