Method.—Dry the smelts well, and fix their tails in their mouths.
Cover them with egg and bread-crumbs, and fry them a golden brown in a frying-basket in hot fat (see [French Frying]).
Garnish with fried parsley, and serve with melted butter or other suitable sauce.
Smelts au gratin.
- Ingredients—Some smelts.
- A few button mushrooms.
- 1 shalot.
- 1 sprig of parsley.
- Lemon juice.
- Pepper and salt.
- Browned bread crumbs.
- Glaze.
Method.—Lay the smelts on a greased baking-sheet.
Sprinkle under and over them the parsley, shalot, and mushrooms, finely chopped, with lemon juice, pepper, and salt.
Cover them with browned bread-crumbs, and put little bits of butter over them.
Bake them in a moderate oven for seven or ten minutes. Put them on a hot dish, and pour melted glaze over them.