Stuffed Smelts with Mousse of Shrimps a la Sicilienne

Ingredients

• half cup fresh bread crumbs
• two tablespoons sherry
• four tablespoons cream
• one egg
• pepper
• salt
• one cup shrimps
• a little red and orange coloring

Method

1. 1

   Mix the bread crumbs and cream, then add the egg, sherry, coloring, and shrimps, along with pepper and salt.

2. 2

   Stuff and roll the smelts, then cook for ten to twelve minutes covered with sherry, pepper, and salt.

3. 3

   Serve with shrimp, hollandaise, or newbourg sauce.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 128. The excerpt below is the record exactly as published.

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

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