Reference > Farmer's Cookbook > FISH > Smelts à la Langtry
  Baked Stuffed Smelts Baked Shad Roe with Tomato Sauce  
CONTENTS · BIBLIOGRAPHIC RECORD

Smelts à la Langtry

Split and bone eight selected smelts. Cut off tails, and from tail ends of fish turn meat over one inch onto flesh side. Sprinkle with salt and pepper, and brush over with lemon juice. Garnish with Fish Force-meat forced through a pastry bag and tube, and fasten heads with skewers to keep in an upright position. Arrange in a buttered pan, and pour around white wine. Cover with buttered paper, and bake from fifteen to twenty minutes. Just before taking from oven, sprinkle with lobster coral forced through a strainer. Serve with Aurora Sauce.

Aurora Sauce. Melt three tablespoons butter, add three tablespoons flour, and pour on gradually one and one-half cups cream and one tablespoon meat extract. Season with salt and cayenne, and add lobster coral and one-half cup lobster dice.


CONTENTS · BIBLIOGRAPHIC RECORD
  Baked Stuffed Smelts Baked Shad Roe with Tomato Sauce  
 
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