Smelts fried and served with anchovy sauce.

Eperlans En Ragout

Smelts stewed in white stock with herbs and wine.

Eperlans Au Gratin

Seasoned with dried herbs and dipped in butter, covered with bread-crumbs, sprinkled with wine and melted butter, and baked brown.

Buisson D'Eperlans

The fish trussed in ring-form, with their tails in their mouths, and fried; built up in the dish, garnished with fried parsley; butter sauce served aside. Smelts are also broiled, plainly, and either broiled or fried are served with tomato sauce or tartar sauce, and also as a garnish with larger fish.

Boiled Smelts

Clean, scale, wash, and dry the smelts; boil them in equal quantities of vhite wine and water, 2 tablespoonfuls of olive-oil, and season with salt, pepper, and 1/2 lemon peeled and sliced; when done, dish up covered with the following sauce: Take 2 tumblerfuls of white wine, a lump of butter mixed with a little flour, salt, pepper, the juice of 1 lemon, 1 head of garlic blanched and pounded, and chopped parsley and chives; warm in a saucepan and pour over the fish.

Stewed Smelts

Place in a china fire-proof dish, pour over them a sauce made with fish or veal stock, chopped onions, capers, and fine herbs, and a little chablis wine; let them cook in the oven till tender, and serve in the same dish. Always cut off the head for this mode of dressing smelts.