Smelts a l'Alexandria

A genus of fish of the Malacapterigian order of the salmon family, being five to six inches long. This fish is remarkable for its silvery coloring, and the delicacy of its meat, which has a slight fragrance of the violet or cucumber.

Smelts a l'Alexandria.—For twelve smelts mince finely four medium leeks, and fry them in butter. Cut the heads and tails from the smelts, and fry the fish with the leeks; besprinkle with flour and moisten with tomato gravy, adding whole peppers and a garnished bunch of parsley containing bay leaf and garlic. When the fish is done, dress and reduce the sauce, thickening it with egg-yolks and butter, then strain it through a tammy (Fig. 88); garnish round the dish with the smelt's milts or roe fried in butter, cover with a part of the sauce and serve the remainder in a sauce-boat.