Smelts, Diplomatic

Have large fresh smelts cut off the fins, the dorsal, remove the eyes, split the fish open through the back, suppress the gills and sever the spinal bone a little below the head, and just above the tail, then detach and remove it. Salt the insides and fill them through a cornet with fish forcemeat (No. 90) mixed with cooked fine herbs (No. 385) and chopped truffles; shape them into rings by slipping the tail through the gill and mouth so that they bite their tails; tie to keep well together, then flour them lightly; dip each one into raw egg-yolks beaten up with melted butter, drain, and then roll them in white bread-crumbs. Heat some butter in a raised-edged baking pan, range the fish in this butter, one beside the other, and push it into a moderate oven to cook on both sides; the butter should be plentiful and very hot. Drain the smelts as soon as they are done, untie, and dress them on a long dish with a bunch of fried parsley at each end. Serve a separate lobster sauce (No. 488).