Smelts, Fried, Etc.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

for frying

flour ↝ Flour, 00 [Cereal Grains and Pasta]
beaten eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
fine bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
some heated hogs' lard

garnish

fried parsley ↝ Parsley, raw [Not included in a food category]

sauce

Anchovy sauce
Dutch sauce
Shrimp sauce
Crayfish sauce
Lobster sauce ↝ Crustaceans, lobster, northern, raw [Finfish and Shellfish Products]

for other preparations

fine herbs

Instructions (4)

When preparing smelts for frying, take the gills out carefully, trim the fins, wipe the fish with a clean cloth, dip them first in flour, and afterwards in beaten eggs, and then in fine bread crumbs.
Fry them in some heated hogs' lard, of a fine colour.
Dish them up on a napkin, and garnish them with fried parsley, and send to table with a boatful of either Anchovy, Dutch, Shrimp, Crayfish, or Lobster sauce.

Alternative Preparations

Smelts may also be dressed with advantage in Normande matelotte, in cases with fine herbs, à l'Italienne, à la Royale, &c.; by observing the directions given for dressing mullets, or whitings in a similar manner.

Original Text

SMELTS, FRIED, ETC.
WHEN preparing smelts* for frying, take the gills out carefully, trim the fins, wipe the fish with a clean cloth, dip them first in flour, and afterwards in beaten eggs, and then in fine bread crumbs; fry them in some heated hogs' lard, of a fine colour; dish them up on a napkin, and garnish them with fried parsley, and send to table with a boatful of either Anchovy, Dutch, Shrimp, Crayfish, or Lobster sauce.
Smelts may also be dressed with advantage in Normande matelotte, in cases with fine herbs, à l'Italienne, à la Royale, &c.; by observing the directions given for dressing mullets, or whitings in a similar manner.

Notes

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