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Fried Smelts, Tartare Sauce

Clean and wipe dry twelve medium, fine, fresh smelts. Season evenly with a teaspoon salt and a saltspoon white pepper. Gently roll them in flour, then dip in beaten-up eggs, lightly roll in fine bread crumbs, and plunge them into boiling fat to fry for five minutes. Remove with a skimmer and lay on a dry cloth to thoroughly drain. Dress on a hot dish with a folded napkin. Decorate with parsley greens and six small pieces of sound lemon in quarters.