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Fried Smelts, Bourgeoise

Neatly wipe twelve large, fresh smelts and place in a dish. Season with a teaspoon salt, half teaspoon pepper, juice of a sound lemon and half teaspoon freshly chopped parsley, turn well in seasoning and let infuse for thirty minutes. Prepare a frying batter, roll smelts in batter, drop in boiling fat and fry for ten minutes, turning once in a while. Remove, dress on hot dish with a folded napkin and serve with a remoulade sauce separately.