Fried Smelts, on Skewers, Tartar Truffle Sauce

Choose the smelts of a medium size; empty, clean, and wipe dry, then season and dip a few at the time into milk, then roll quickly in flour, and sift through a very coarse sieve. Take them up by the heads, and run small metal skewers through the eyes, either four or six on each one; plunge them at once into hot frying fat in order to have them a nice color, then drain and salt. Dress the smelts on a folded napkin, garnish with fried parsley and quartered lemons, and serve with a sauce-boat of tartar sauce (No. 631), with chopped truffles added.