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Fried Smelts

Clean and dry the fish, roll them in beaten egg and then in finely grated breadcrumbs; dredging a little flour and salt over them. Put a good-sized lump of butter into a fryingpan, and when hot put in the smelts and fry them quickly. Drain the fish when richly browned, place them on an ornamental dish-paper or a folded napkin on a hot dish garnished with fried parsley and serve.