Home › The Principles of Cookery › SMELTS, BAKED (au Gratin)

SMELTS, BAKED (au Gratin)

Take a dozen smelts, clean and dry them, and trim away the fins. Butter a pie-dish thickly, and sprinkle on the bottom finely-grated breadcrumbs seasoned with pepper and salt, finely-chopped parsley, and shallot. Put the smelts in the dish in a row, sprinkle seasoned breadcrumbs on the top, and pour upon the fish a glassful of sherry, a dessert-spoonful of lemonjuice, and half a tea-spoonful of essence of anchovy. Place little pieces of butter here and there on the fish, and bake them in a moderate oven. When done enough, serve the smelts quite hot in the dish in which they were baked. Time, a quarter of an hour to bake the smelts. Probable cost, 1s. to 2s. per dozen. Sufficient for five or six persons.