No. 329. Atelettes Eperlans à la Menagère
Put ten smelts upon a silver skewer, dry them in flour, then oil your gridiron and lay the fish upon it, broil them ten minutes over a clear fire, dress them on a dish without a napkin, and pour some butter clarified, with a little pepper, salt, and lemon-juice, over them. In France these fishes are served for second course in the following way: have four small silver skewers, (atelettes,) and run them through the eyes of the fish, egg and bread-crumb them, and fry in very hot lard five minutes; serve them on a napkin without any sauce; they take the place of a roast.
No. 330. Buisson d’Eperlans.
Truss the fishes by putting their tails into their mouths, season them with pepper and salt, egg and bread-crumb and fry them in very hot lard, dress them on a napkin pyramidically, garnish with fried parsley, and serve plain melted butter in a boat.
No. 331. Flounders, Water Souchet.
Put a pint of water into a deep sauté-pan, with half a tablespoonful of salt, and a little pepper, and forty small sprigs of parsley; when nearly boiling have ready six small flounders, (cut in halves in a slanting direction), and put them into the sauté-pan, let them simmer about twelve minutes, take them up and dress them on a dish without a napkin; then add a little sugar to the liquor they were boiled in, reduce it five minutes, and pour over the fish; half broth may be used with half a pint of water instead of a pint.
No. 332. Flounders à la Greenwich.
Dry them on a cloth, then dip the white part of them in yolks of eggs, then in flour and bread-crumbs mixed together, fry them in hot lard, dress them on a napkin, with fried parsley in the middle; serve anchovy sauce in a boat; six small fish are enough for this dish.
No. 333. Flounders plain fried.
Dry them, dip in flour, egg, and bread-crumb, and fry them in hot lard; dress them on a napkin, garnished with parsley, and serve shrimp sauce (No. 73) in a boat.