498. Lamprey, A La Foley

Take two fine lampreys, thoroughly cleansed, form each into a circular shape, and fasten them with string : then stew them in Claret, with the addition of vegetables, etc, as in the foregoing cases; as soon as the lampreys are done, reduce two-thirds of their liquor with an equal proportion of brown sauce, and some essence of mushrooms - when sufficiently reduced, incorporate with this some crayfish butter, and a little essence of anchovies, a very little nutmeg, lemon-juice, and cayenne, and pass the sauce through a tammy into a bain-marie containing three dozen crayfish tails, and as many button-mushrooms - previously prepared for the purpose. Then drain the lampreys on a napkin, and afterward place them, one resting on the other, in the dish, sauce them over with prepared ragout; garnish round with a border of glazed croutons and fried small fillets of perch.

499. Lampreys, A La Beauchamp

Truss the lampreys as directed in the previous article, stew them in old Madeira, cider, and the requisite vegetables, etc. ; add two-thirds of their liquor to an equal quantity of good brown sauce, work the whole by boiling on the fire, skim and reduce it to its proper consistency, add some lobster-butter, cayenne, and lemon-juice, and pass the sauce through a tammy into a bain-marie containing some small round truffles, lobster quenelles, and tails of crayfish. Dish up the lampreys as in the last case, and sauce them over with the prepared ragout ,• garnish round with some glazed pastry fleurons, and send to table.

Lamperus are treated in the same manner as lampreys, being similar in flavor.

500. 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 afterward in beaten egg, and then in fine bread crumbs ; fry then in some heated hogs' lard, of a fine color; 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, a l' Italienne, a la Royale, &c; by observing the directions given for dressing mullets or whitings in a similar manner.

* This kind of fish, which is in general estimation, is in season from August till March, when after depositing their spawn in fresh water, they return to the sea.