Fried Smelts à la Parisienne
A historical recipe from How to Cook Fish, by Myrtle Reed.
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A historical recipe
How to Cook Fish, by Myrtle Reed. Project Gutenberg eBook #18542.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Wash the smelts, remove the bone, wipe dry, dredge with flour, put their tails in their mouths, fasten with a tooth-pick, and fry in very hot fat.
- Garnish with hard-boiled eggs and serve with Tartar Sauce.
Plating
Cookware for this recipe
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Frying pan
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Saucepan