Entrée of Smelts, &c.

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
main components
seasoning
Instructions (8)
  1. Clean, turn round, and fry of a good colour, some fresh smelts.
  2. Three parts boil a slice of fresh crimped cod cut two inches thick.
  3. Pull the boiled cod into flakes.
  4. Whisk the benshamelle with the yolks of two eggs.
  5. Add the flakes of the cod to the benshamelle and egg mixture.
  6. Season with salt and lemon juice to the palate.
  7. Simmer the fish over a slow stove till done.
  8. Serve it up with the fried smelts round the dish, and a few over the stew.
Original Text
Entrée of Smelts, &c. Clean, turn round, and fry of a good colour, some fresh smelts; then three parts boil a slice of fresh crimped cod cut two inches thick; pull it into flakes, have ready some benshamelle, whisk it with the yolks of two eggs, add the flakes of the cod, season with salt and lemon juice to the palate, and simmer the fish over a slow stove till done. Serve it up with the fried smelts round the dish, and a few over the stew. [31]
Notes
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