Cook smelts in salted and acidulated water, or in court bouillon, drain and serve with Tartar Sauce.
Clean the fish and remove the heads. Put into a buttered china baking-dish. Add enough fish or veal stock to cover, and chopped onions, capers, parsley, thyme, pepper and salt, and white wine to season. Bring to the boil, pour over the fish and bake for ten or fifteen minutes. Serve in the same dish.
Chop together chives and parsley, and sprinkle a buttered baking-dish. Season with salt and pepper, lay prepared smelts upon it, sprinkle with chopped onions and seasoning, add half a cupful of white wine, cover with buttered paper and bake for ten minutes. Take up carefully, thicken the liquid with butter and flour cooked together, and serve with the fish.
Clean and split smelts and remove the backbone. Pound fine a pound of cooked halibut, seasoning with salt, white pepper, and Sherry. Add enough very thick Cream Sauce to make a stiff paste, and cool. Shape into croquettes and roll a smelt around each one, fastening it by sticking the tail through the head. Dip in egg and crumbs and fry in hot lard to cover. Serve with Tartar Sauce.
Chop together an onion, a sprig of parsley, three mushrooms, and a bean of garlic. Fry in oil and season with salt and pepper. Put the cleaned smelts into the pan, add enough white wine to cover, and simmer until done. Strain the liquid, thicken it with butter and flour cooked together, pour over the fish, and serve with a garnish of lemon and parsley.
Note: - If the imported sole is not readily obtainable, flounder or pompano makes a very acceptable substitute.
Trim the soles, rub with lemon-juice and boil in salted water. Drain, and serve with any preferred sauce.
Marinate for an hour in oil and lemon-juice seasoned with salt and pepper. Broil on a double-broiler and serve with Maitre d'H6tel Sauce.
Clean and skin a sole, dip in melted butter and lemon-juice, then in seasoned crumbs, and broil. Remove the bone from an anchovy and rub it to a paste with a small lump of butter. Add a wineglassful of white wine and the juice of half a lemon and keep the sauce warm. Place the sole on a hot dish, pour the sauce over and serve.
Butter a baking-pan, sprinkle with chopped onions and parsley, lay fillets of sole upon it, spread with butter, season with salt and pepper, add a wineglassful of white wine, and bake in the oven, basting frequently. Take up the fish carefully, add to the liquid a dozen chopped mushrooms, a tablespoonful of fresh bread-crumbs and minced parsley to season. Lay the fillets on a baking-dish, spread with the paste, cover with large fresh mushrooms, sprinkle with crumbs, dot with butter, and brown in the oven. Serve very hot in the same dish.