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Terrine of Smelts, Mck. Twombly

Cut off the heads and thoroughly wipe eighteen medium, fresh smelts, split them in two through the back, remove the bones, season with a teaspoon salt and half teaspoon pepper, mix in a bowl one and a half ounces butter, three tablespoons bread crumbs, half teaspoon chopped parsley, two finely chopped shallots, the strained juice of half a sound lemon and half teaspoon anchovy essence. Lightly butter the bottom and sides of an earthen cocotte dish, arrange twelve half smelts at the bottom of the cocotte, spread a third of the preparation over them, place twelve more half smelts over, spread a third of the preparation on top, arrange the balance of the smelts on top, neatly spread the balance of the preparation over the fish, pour in a gill of white wine, cover the pan, set in the oven for one hour, remove and serve.