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Smelts, Africaine

Thoroughly wipe twelve good-sized, fresh smelts, place in a sautoir with half ounce butter, one and a half gills pure tomato juice, two sweet red peppers cut in small squares and half teaspoon French mustard. Season with a teaspoon salt, cover the fish with buttered paper and set in the oven for twenty minutes. Remove, lift up the smelts with a skimmer and dress on a hot dish. Mix on a saucer a teaspoon butter and teaspoon flour and gradually add to the sauce, gently mixing while adding, then boil for two minutes. Pour the sauce over the smelts and serve.