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Broiled Smelts, Maitre D'Hotel

Thoroughly wipe dry twelve very fresh, good-sized smelts. Have a tablespoon oil on a plate with half teaspoon salt and one saltspoon paprika; mix all well, then gently roll the smelts in the seasoning. Arrange on a double broiler and broil on a brisk fire for five minutes on each side. Remove, dress on a hot dish; spread a maitre d'hotel butter, over them, decorate the dish with parsley greens and six pieces of lemon and serve.