Stuffed Smelts with Green Pepper a la Florence

Ingredients

• medium-sized smelts
• one cup of fish mousse
• a half cup of finely chopped green pepper
• season with pepper and salt to taste

Method

1. 1

   Wash the smelts, open them at the head and tail, and remove the insides and bones.

2. 2

   Stuff them and place on a buttered pan in a curved position.

3. 3

   Sprinkle with pepper and salt, add stock, and steam in the oven for 6-8 minutes.

4. 4

   Let cool and glaze with white aspic.

5. 5

   Make a ring foundation of rice on a platter, arrange the smelts, garnish with lemon and truffles, and fill the ring with Aurorian sauce.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 83. The excerpt below is the record exactly as published.

STUFFED SMELTS WITH GREEN PEPPER A LA FLORENCE Copyright, 1924, by Mrs. Ericsson Hammond SHRIMP SALAD A LA ANGLAISE MRS. ERICSSON HAMMOND’S COOK BOOK 111 Stuffed Smelts with Green Pepper a la Florence Eper Ians farcis aux Piments a la Florence Secure medium-sized smelts; wash them, open them at the head and tail and carefully remove the inside and bones; stuff. Put them on a buttered pan in a curved position; sprinkle them with pepper and salt and put some stock in the pan; steam in the oven with a tight cover, time from six to eight minutes. Leave until cold and then glaze them with white aspic. * In the mean¬ time make a ring foundation of rice (see recipe How to Boil Rice on page 289 in my large book, “The Swedish, French, American Cook Book”). Put the foundation on a platter and arrange the smelts one after the other as the illustration shows. With a fluted cutter cut out the foundation in the curve of the smelts; garnish in each curve with a quarter of lemon dipped in chopped truffles; on the inside of the ring fense with finely cut strips of green pepper that has been left in ice-water to become crisp. Fill the ring with Aurorian sauce and sprinkle in the center with truffles; gar¬ nish with parsley. This is a cold fish entree for lunch, dinner, or supper. Filling. To one cup of fish mousse add a half cup of finely chopped green pepper; season with pepper and salt to taste

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