Stuffed Smelts a la Financiere

Ingredients

• Bone the smelts
• stuff with salmon mousse
• with sherry, pepper, and salt
• decorated with parsley

Method

1. 1

   Spread the smelts out, stuff with salmon mousse, roll them, and steam in the oven for about eight minutes.

2. 2

   Arrange on a foundation of salmon mousse and serve with financiere sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 127. The excerpt below is the record exactly as published.

Bone the smelts by cutting a little opening at the head and tail, cut the bone off at each end, slip in a small knife, loosen the bone carefully and pull out. Stuff with lobster stuffing; stand them up in a buttered pan as if they were swimming; cook eight minutes — with some sherry, pepper, and salt — well covered. Arrange with head shells of lobster in the centre and garnish with lobster claws all around, lemon and parsley. Serve with a newbourg sauce for lunch, dinner, or supper. 88 THE SWEDISH, FRENCH, Stuffing. One cup lobster, one cup bread crumbs, three table¬ spoons cream sauce, half cup milk, three tablespoons sherry, one egg, pepper, and salt. Grind lobster very fine. Soak your bread crumbs in the half cup milk; add to the lobster. Add egg, sherry, cream sauce, pepper, and salt. Stuff the smelts. Stuffed Smelts with Mousse of Shrimps a la Sicilienne Epdrlans farcis de Mousse de Crevettes, a la Sicilienne Half cup fresh bread crumbs, two tablespoons sherry, four table¬ spoons cream, one egg, pepper and salt, a little red and orange coloring, one cup shrimps. Mix the bread crumbs and cream together, add the egg, sherry, coloring, and, last, the shrimps, pepper, and salt. Split and bone smelts, stuff and roll them. Cook ten to twelve minutes — covered — with sherry, pepper, and salt. Serve with shrimp, hollandaise, or newbourg sauce. Garnish with unpeeled shrimps. Fish for dinner. Fried Smelts with Shrimps a la Bearnaise Eperlans frits, farcis de Crevettes, a la Bearnaise See recipe above: Stuffed Smelts with Mousse of Shrimps a la Sicilienne. Clean and bone the smelts and fill with the mousse; dip in egg and bread crumbs, and fry in hot fat. Put in the centre a crouton of bread scooped out and fried, fill with the bearnaise sauce and then garnish with unpeeled shrimps all around, lemon and parsley. Arrange on a hot platter on a paper doily, heads in and tails out. Serve for lunch or dinner. Chateaubriand of Smelts a la Hammond 4 Chateaubriand d’ Eperlans a la Hammond Split smelts from the front; remove the bone; stuff with crab meat; put on a broiler and grill for three minutes on each side; glaze with a brown glaze, decorate with a strip of cream sauce all around, making a dot of the cream sauce for an eye with a little speck of truffle on the top; serve on fried individual mashed pota¬ toes with supreme sauce. Garnish with crab claws, parsley, and lemon. Fish for dinner. Stuffing. Half cup crab meat, white of one egg, squeeze of an onion, squeeze of lemon, half tablespoon melted butter, pepper and salt. Mix well together. AMERICAN COOK BOOK Stuffed Smelts with Mousse of Crab a la Octavious 4 Eperlans farcis de Mousse de Crabe, a la Octavious One cup crab meat, whites of two eggs, one teaspoon onion juice, a pinch of parsley, four tablespoons cream, cayenne pepper, and salt. How to Prepare It. Chop crab meat very fine; add cream, the whites of eggs, parsley, pepper, and salt. Stuff the smelts; curve them in the pan; cook six to eight minutes — well covered — with some sherry in the pan. Arrange on a paper doily or napkin with the bearnaise or hollandaise sauce. Garnish with crab claws all around and a crab shell in the centre with parsley. Serve for dinner. 4 Stuffed Smelts ( Eperlans farcis ) a la Financiere Bone the smelts; be careful not to tear them. Take heads and tails off; spread out about three inches in width and four inches in length. Stuff the fillet of smelt with salmon mousse; roll, turning the skin out; steam in oven about eight minutes between two pans, with sherry, pepper, and salt. When done, arrange on a foundation made from the mousse of salmon decorated with parsley

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