How to Cook Fish

by Myrtle Reed

BAKED SMELTS À LA MANTON

Prepare according to directions given for Baked Smelts a la Duxelles, omitting the chopped onion and the wine from the sauce. Sprinkle with crumbs and grated Parmesan cheese, dot with butter, and brown in the oven. Squeeze the juice of a lemon over and serve.