<h2>THIRTY-FIVE WAYS TO COOK SMELTS</h2>
<h3>BROILED SMELTS—I</h3>
<p class="indent">
Dip prepared smelts in lemon-juice and seasoned melted butter,
then in flour; broil in a double-broiler, and serve with Remoulade
Sauce.</p>
<h3>BROILED SMELTS—II</h3>
<p class="indent">
Draw and clean large smelts, dip in oil, season with salt and pepper,
and broil on a double-broiler. Serve with Maître d'Hôtel
Sauce.</p>
<h3>BROILED SMELTS—III</h3>
<p class="indent">
Split and bone large smelts, rub with seasoned oil, and broil. Serve
with Bearnaise Sauce.</p>
<h3>BROILED SMELTS—IV</h3>
<p class="indent">
Soak the prepared fish for an hour in seasoned olive-oil, drain,
broil carefully, and serve with Maître d'Hôtel Sauce.</p>
<h3><SPAN name="page_368"><span class="page"></span></SPAN> BROILED SMELTS—V</h3>
<p class="indent">
Take off the heads, split the fish, remove the back-bone, and broil
for five minutes on a buttered broiler. Garnish with lemon and
parsley and serve with melted butter, made very hot with red pepper.</p>
<h3>BROILED BONED SMELTS À LA BEARNAISE</h3>
<p class="indent">
Split a dozen good-sized smelts, take out the back-bone, rub with
seasoned oil, and broil on a double-broiler. Pour Bearnaise Sauce
into the platter, lay the smelts upon it, and serve.</p>
<h3>BROILED SMELTS WITH ONION SAUCE</h3>
<p class="indent">
Clean six or seven large smelts, dip in beaten egg, then into seasoned
crumbs, and string on skewers by the heads. Broil, basting with
melted butter as required. Fry two teaspoonfuls of chopped onion
in butter, but do not brown. Take from the fire, add a teaspoonful
of vinegar, and an equal quantity of minced parsley. Pour into
a bowl and put on ice until cool. When ready to serve, mix a
tablespoonful and a half of fresh butter with the sauce and make
it into small balls. Serve one ball of the butter with each fish.</p>
<h3><SPAN name="page_369"><span class="page"></span></SPAN> BAKED SMELTS—I</h3>
<p class="indent">
Remove the heads, split, dip in melted butter, then in flour. Put
into a buttered baking-pan, bake for ten minutes, sprinkle with
cayenne and lemon-juice, and serve.</p>
<h3>BAKED SMELTS—II</h3>
<p class="indent">
Put prepared smelts into a buttered baking-dish, sprinkle with
chopped parsley and mushrooms, and salt, pepper, and grated nutmeg
to season. Pour over half a cupful of white wine, cover with a
Cream Sauce, sprinkle with crumbs, dot with butter, and bake in
the oven. Squeeze lemon-juice over and serve in the baking-dish.</p>
<h3>BAKED SMELTS—III</h3>
<p class="indent">
Clean eighteen or twenty smelts and put into a baking-dish with
one tablespoonful each of chopped onion and celery, a wineglassful
of white wine, and salt and pepper to season. Cover with large fresh
mushrooms and a cupful of Spanish Sauce. Sprinkle with crumbs,
dot with butter, and bake in a hot oven. Sprinkle with parsley,
squeeze lemon-juice over, and serve.</p>
<h3><SPAN name="page_370"><span class="page"></span></SPAN> BAKED SMELTS À LA DUXELLES</h3>
<p class="indent">
Put a dozen cleaned and prepared smelts into a buttered baking-dish
and sprinkle with chopped onion, parsley, mushrooms, salt, pepper, and
grated nutmeg, cover with Drawn-Butter Sauce to which a wineglassful
of white wine has been added. Sprinkle with crumbs, dot with butter,
and bake for thirty minutes. Squeeze lemon-juice over and serve.</p>
<h3>BAKED SMELTS À LA MANTON</h3>
<p class="indent">
Prepare according to directions given for Baked Smelts a la Duxelles,
omitting the chopped onion and the wine from the sauce. Sprinkle
with crumbs and grated Parmesan cheese, dot with butter, and brown
in the oven. Squeeze the juice of a lemon over and serve.</p>
<h3>FRIED SMELTS—I</h3>
<p class="indent">
Dip the prepared fish into seasoned, melted butter, then into corn-meal,
and fry in deep fat. Or, dip in beaten egg and corn-meal.</p>
<h3>FRIED SMELTS—II</h3>
<p class="indent">
Clean the fish, season with salt and pepper, and sauté in
hot fat. Or, dip in egg and crumbs and fry in deep fat.</p>
<h3><SPAN name="page_371"><span class="page"></span></SPAN> FRIED SMELTS—III</h3>
<p class="indent">
Dredge the cleaned fish with flour, dip in egg and crumbs, and
sauté in a frying-pan with butter, or fry in deep fat.</p>
<h3>FRIED SMELTS—IV</h3>
<p class="indent">
Dip the cleaned smelts in cream, then in seasoned flour, and fry
in fat to cover. Serve with Tartar Sauce.</p>
<h3>FRIED SMELTS—V</h3>
<p class="indent">
Clean small smelts, season with salt and pepper, dip in egg and
crumbs, and string on skewers, piercing the head with a skewer.
Fry in deep fat and serve with Mayonnaise or Tartar Sauce.</p>
<h3>FRIED SMELTS—VI</h3>
<p class="indent">
Clean the smelts, trim off the tails, and remove the back-bone.
Sprinkle with salt and pepper inside and out and skewer into circles
with tooth-picks. Dip in egg and crumbs, fry in deep fat, and serve
with Tartar Sauce.</p>
<h3>FRIED SMELTS À L'ANGLAISE</h3>
<p class="indent">
Dip the cleaned fish into cracker crumbs, then in beaten eggs,
then in cracker crumbs, <SPAN name="page_372"><span class="page">Page
372</span></SPAN> and fry brown in deep fat. Serve with Tartar Sauce.</p>
<h3>FRIED SMELTS AU BEURRE NOIR</h3>
<p class="indent">
Clean the smelts, season with salt and pepper, dip in corn-meal,
then in beaten egg and crumbs, and fry in deep fat. Drain and serve
with Brown Butter Sauce. If desired, the fish may be skewered in
circles before frying.</p>
<h3>FRIED SMELTS À LA PARISIENNE</h3>
<p class="indent">
Wash the smelts, remove the bone, wipe dry, dredge with flour,
put their tails in their mouths, fasten with a tooth-pick, and
fry in very hot fat. Garnish with hard-boiled eggs and serve with
Tartar Sauce.</p>
<h3>FRIED SMELTS WITH SALT PORK</h3>
<p class="indent">
Clean the smelts, leaving them whole. Dip into fine crumbs or corn-meal.
Cut half a pound of fat salt pork into dice, and fry until crisp.
Take up the pork, fry the fish in the fat, and drain on brown paper.
Make a Cream Sauce, using the pork fat instead of butter, add to
it the diced pork, pour around the fish and serve.</p>
<h3><SPAN name="page_373"><span class="page"></span></SPAN> STUFFED SMELTS—I</h3>
<p class="indent">
Stuff the cleaned fish with bread-crumbs mixed with tomato and
melted butter, seasoning with salt and pepper. Bake in a buttered
pan and serve with any preferred sauce.</p>
<h3>STUFFED SMELTS—II</h3>
<p class="indent">
Stuff cleaned smelts with chopped oysters and seasoned crumbs. Roll
in melted butter, then in crumbs, and bake for fifteen minutes,
basting with melted butter; the breading may be omitted if a more
simple dish is desired. Serve with Bearnaise Sauce.</p>
<h3>STUFFED SMELTS—III</h3>
<p class="indent">
Cook to a paste one cupful of crumbs and one cupful of milk. Beat
smooth, add one egg well-beaten, a teaspoonful each of minced parsley,
lemon-juice, and chopped olives, and one cupful of chopped oysters.
Stuff large smelts, lay them in a pan lined with buttered paper,
skewer the head and tail together, and fill the circles with stuffing.
Steam for fifteen minutes or sprinkle with crumbs and butter and
bake.</p>
<h3>STUFFED SMELTS À L'ITALIENNE</h3>
<p class="indent">
Prepare, clean, and split the smelts, stuff <SPAN name="page_374"><span class="page"></span></SPAN> with seasoned crumbs, and arrange
in a buttered baking-dish, cover with Italian Sauce, and bake.
Squeeze lemon-juice over and serve. Chopped oysters or cooked fish
may be used with, or instead of, the crumbs.</p>
<h3>STUFFED SMELTS AU GRATIN</h3>
<p class="indent">
Chop half a pound of raw fish, either sea-bass or salmon, and pound
in a mortar to make very fine. Add two tablespoonfuls of bread-crumbs
which have been soaked in hot milk and squeezed dry. Add the yolks
of two eggs and the white of one, two tablespoonfuls of cream,
and salt and pepper to season. Rub until very smooth and fold in
lastly two tablespoonfuls of whipped cream. Let cool thoroughly.</p>
<p class="indent">
Fry two tablespoonfuls of chopped onion in butter with two
tablespoonfuls of minced parsley and a quarter of a pound of chopped
fresh mushrooms. Season with salt and pepper and set aside. Stuff
the smelts with the fish paste. Butter a silver platter and spread
it thinly with the fried onions and mushrooms. Add two tablespoonfuls
of white wine and lay the fish upon it. Sprinkle with salt and
pepper, spread with the rest of the onion and mushrooms, cover
with crumbs, dot with butter, and brown in the oven. Serve in the
Same dish.</p>
<h3><SPAN name="page_375"><span class="page"></span></SPAN> SMELTS AU GRATIN</h3>
<p class="indent">
Clean and dry eighteen smelts. Fry together in butter a chopped
onion, two shallots, twice the quantity of mushrooms, a minced
bean of garlic, and a tablespoonful of minced parsley. Butter a
baking-dish, spread the cooked vegetables upon it, and lay upon
it the prepared fish. Season with salt and pepper, moisten with
half a glassful of white wine, cover with large fresh mushrooms,
pour over a cupful of Spanish Sauce, sprinkle with crumbs, dot
with butter, and bake in the oven. Sprinkle with lemon-juice and
minced parsley and serve. The smelts may be boned if desired.</p>
<h3>SMELTS AU BEURRE NOIR</h3>
<p class="indent">
Roll the cleaned smelts in flour, sauté in butter, and arrange
on fingers of buttered toast. Brown half a cupful of butter, add
a tablespoonful of vinegar, pour over the fish, and serve.</p>
<h3>SMELTS À LA BOULANGER</h3>
<p class="indent">
Clean and dry the fish, dip into cream, then into flour, and fry
in deep fat.</p>
<h3>SMELTS À LA DAVIS</h3>
<p class="indent">
Prepare and clean the fish, remove the bone, <SPAN name="page_376"><span class="page"></span></SPAN> dip in milk, season with salt and
pepper, dip in flour, and brown in butter. Melt two tablespoonfuls
of peanut butter, add to it the juice of a lemon, pour over the
fish and serve, garnishing with lemon and parsley.</p>
<h3>SMELTS À LA TOULOUSE</h3>
<p class="indent">
Clean and bone a dozen large smelts. Cook in a saucepan with white
wine and mushroom liquor or stock, seasoning with salt and pepper.
Drain, and add the remaining liquid to a cupful of Allemande Sauce.
Add a few button mushrooms and a tablespoonful of butter to the
sauce. Pour over the smelts and serve.</p>
<h3>SMELTS À LA DRESDEN</h3>
<p class="indent">
Clean and remove the bone from large smelts and stuff them with
seasoned crumbs, chopped oysters, and mushrooms rubbed to a paste
with melted butter. Butter a serving-dish, lay the prepared fish
upon it, cover with chopped onion, and squeeze over the juice of
a lemon. Add a tablespoonful of butter and a cupful of white stock
and bake half an hour. Serve with any preferred sauce.</p>
<h3>BOILED SMELTS</h3>
<p class="indent">
Cook smelts in salted and acidulated <SPAN name="page_377"><span class="page"></span></SPAN> water, or in court bouillon, drain
and serve with Tartar Sauce.</p>
<h3>SMELTS WITH MAYONNAISE</h3>
<p class="indent">
Dip the cleaned fish into beaten egg, then into crumbs, and fry
in deep fat. Serve cold with Mayonnaise.</p>
<h3>STEWED SMELTS</h3>
<p class="indent">
Clean the fish and remove the heads. Put into a buttered china
baking-dish. Add enough fish or veal stock to cover, and chopped
onions, capers, parsley, thyme, pepper and salt, and white wine
to season. Bring to the boil, pour over the fish and bake for ten
or fifteen minutes. Serve in the same dish.</p>
<h3>SMELTS WITH FINE HERBS</h3>
<p class="indent">
Chop together chives and parsley, and sprinkle a buttered baking-dish.
Season with salt and pepper, lay prepared smelts upon it, sprinkle
with chopped onions and seasoning, add half a cupful of white wine,
cover with buttered paper and bake for ten minutes. Take up carefully,
thicken the liquid with butter and flour cooked together, and serve
with the fish.</p>
<h3><SPAN name="page_378"><span class="page"></span></SPAN> SMELT CROQUETTES</h3>
<p class="indent">
Clean and split smelts and remove the backbone. Pound fine a pound
of cooked halibut, seasoning with salt, white pepper, and Sherry.
Add enough very thick Cream Sauce to make a stiff paste, and cool.
Shape into croquettes and roll a smelt around each one, fastening
it by sticking the tail through the head. Dip in egg and crumbs
and fry in hot lard to cover. Serve with Tartar Sauce.</p>
<h3>SMELTS IN MATELOTE</h3>
<p class="indent">
Chop together an onion, a sprig of parsley, three mushrooms, and
a bean of garlic. Fry in oil and season with salt and pepper. Put
the cleaned smelts into the pan, add enough white wine to cover,
and simmer until done. Strain the liquid, thicken it with butter
and flour cooked together, pour over the fish, and serve with a
garnish of lemon and parsley.</p>
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