Smelts or sand-eels
From Modern culinary art (1937).
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A historical recipe
Modern culinary art, by Henri-Paul Pellaprat (1937).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cover with flour and let them colour in warm oil.
- Place in an earthenware dish.
- Boil half a glassful white wine with 1/4 vinegar, 3 shallots, salt, ground pepper, chopped parsley.
- Cook 5 minutes, then mix a spoonful mustard.
- Pour on the fish, give some simmerings and serve them glazed.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board