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Smelts Brochette, Vert-Pre

Cut the heads and tails off fifteen good-sized, fresh smelts, cut in half-inch pieces, then cut same number pieces lean bacon as the fish, and exactly same size. Season smelts with a teaspoon salt and half teaspoon paprika, and arrange smelts and bacon alternately on six skewers. Have on plate a tablespoon oil, roll skewers in it, then gently roll in bread crumbs. Arrange on a double broiler, broil on slow fire for eight minutes on each side, remove and dress on hot dish. Pour a vert-pre sauce on a hot dish, arrange smelts over and serve very hot.