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Baked Smelts

Clean eighteen or twenty smelts, wipe them very dry, and put them on a baking dish with two tablespoonfuls of cooked fine herbs, one-half wineglassful of white wine, one-half pinch of salt, one-half pinch of pepper, and cover with six whole mushrooms and one-half pint of Spanish sauce. Sprinkle lightly with breadcrumbs and a little warmed butter, place the dish in a hot oven for ten minutes, and serve with the juice of half a lemon, and sprinkle over one teaspoonful of chopped parsley. The smelts can be boned if desired. Smelts, Bearnaise Split twelve large or eighteen medium-sized smelts down the backs, remove the backbones, rub them with one tablespoonful of oil and season with one-half pinch of salt and one-third of a pinch of pepper. Broil them in a double broiler for two minutes on each side, pour a little over one gill of Bearnaise sauce on a dish, arrange the smelts carefully on top, garnishing with a very little demi-glaze sauce round the dish and serve.

Smelts, Boulangere Clean and dry the fish on a cloth, dip them into very thick cream and then dredge them thickly over with flour forming a paste round them. Put some lard in a fryingpan and when very hot put the fish in and fry them till of a light golden brown. Arrange the smelts on a dish paper or a folded napkin placed on a hot dish, garnish with fried parsley and serve.