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Smelts à la Toulouse

A historical recipe from How to Cook Fish, by Myrtle Reed.

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.

Source and licence

From How to Cook Fish, by Myrtle Reed. Digitised by Project Gutenberg, eBook #18542 (https://www.gutenberg.org/ebooks/18542). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Clean and bone a dozen large smelts.
  2. Cook in a saucepan with white wine and mushroom liquor or stock, seasoning with salt and pepper.
  3. Drain, and add the remaining liquid to a cupful of Allemande Sauce.
  4. Add a few button mushrooms and a tablespoonful of butter to the sauce.
  5. Pour over the smelts and serve.