626. Smelts

This is a very delicate fish, requires delicate handling, and is quickly cooked; draw through the gills and wipe with a soft cloth, but do not wash them, dip them into the yolk of an egg beaten very smooth, and sprinkle them with bread crumbs as finely as they can be powdered, a little flour may be mixed with the bread crumbs, fry them a clear light brown, four minutes will suffice to cook them.

The French method of serving is to skewer six through the gills with a silver skewer, and serve them in sixes. If dished, lay them head and tail alternately, serve with melted butter and garnish with ' parsley.

627. How To Bake Smelts

Prepare as above, dress according to the receipt for soles a la Portuguese; instead however, of strewing forcemeat over them employ only bread crumbs, and moisten with clarified butter; mix in addition to the gravy a glass of Madeira, with a dash of anchovies, this must be added before the smelts are laid in. They will be done in ten minutes.