[345—CRAYFISH EN BUISSON]
Prepare them in accordance with the recipes “à la nage” or “à la marinière,” and serve them very cold.
[346—MARINADED SMELTS]
Fry some well-dried and floured smelts in oil; as soon as this is done, put them in a deep dish or a bowl. Add to the oil, per pint (which quantity should be allowed for every two lbs. of the fish), eight unpeeled garlic-cloves, an onion, and a carrot cut into thin, round slices, all of which vegetables should be slightly fried. Drain off the oil, moisten with one-quarter pint of vinegar and as much water, and season with a little salt, two small pimentos, a small bay-leaf, a sprig of thyme, and a few parsley stalks. Dip the smelts for twelve [152] ]minutes in this [marinade], and transfer them to the dish, where they may be left to [marinade] for twenty-four hours.
Serve very cold with a portion of the [marinade].
[347—FENNEL A LA GRECQUE]
Same process as for artichokes and celery à la Grecque.
[348—FRESH FIGS]
Place them on a layer of very green leaves, and surround them with broken ice.