[1003—ÉPERLANS A L’ANGLAISE]
Open the smelts down the back and carefully bone, without disfiguring them. Treat them [à l’anglaise] with fine bread-crumbs, and pat them lightly with the flat of a knife, that the bread-crumbs may adhere well.
[339]
]Cook them in clarified butter; set them on a long hot dish, and besprinkle them with half-melted butter à la Maître-d’Hôtel (No. [150]).
[1004—ÉPERLANS AU GRATIN]
Proceed as for “Merlans au Gratin” (No. [1018]), but allowing for the difference between the sizes of the two fish, put the smelts in a fiercer oven than the whiting, in order that they may be cooked simultaneously with the formation of the [gratin].
[1005—ÉPERLANS GRILLÉS]
Open them down the back, and remove the bulk of their spine, leaving a small piece only in the region of the tail, and another small piece at the head. Season, dredge, and sprinkle them with melted butter, and grill them quickly.
Set them on a long, hot dish; surround them with slices of lemon and bunches of fried parsley, and serve separately either some half-melted butter à la Maître-d’Hôtel, or a sauce suited to grilled fish.
[1006—MOUSSELINES D’ÉPERLANS]
Proceed exactly as for Mousselines de Saumon (No. [797]). To prepare the forcemeat, follow the directions under No. [195]; but note the following changes:—Of the whole quantity of the meat of fish, that of the smelt should only measure one-third; the other two-thirds should be supplied by the sole, dory, or whiting.