The 1918 Fanny Farmer Cookbook

Smelts â la Meniére

Clean six selected smelts, and cut five diagonal gashes on each side. Season with salt, pepper,

and lemon juice, cover, and let stand ten minutes. Roll in cream, dip in flour, and sauté in

butter.

Add to butter in pan two tablespoons flour, one cup White Stock, one and one−third

teaspoons

Anchovy Essence, and a few drops lemon juice. Just before sauce is poured around smelts,

add one add one−half tablespoons butter and one teaspoon finely chopped parsley.

Fried Fillets of Halibut or Flounder

Clean fish and cut in long or short fillets. If cut in long fillets, roll, and fasten with small

wooden

skewers. Sprinkle fillets with salt and pepper, dip in crumbs, egg, and crumbs, fry in deep fat,

and drain on brown paper. Serve with Sauce Tartare.

Fried Fish, Russian Style, Mushroom Sauce

Cut two slices chicken halibut in fillets, sprinkle fillets with salt and pepper, pour over

one−third

cup white wine, cover, and let stand thirty minutes. Drain, dip each piece separately in heavy

cream, then in flour, and fry in deep fat. Cook skin and bones removed from fish with five

slices

carrot, two slices onion, sprig parsley, bit of bay leaf, one−fourth teaspoon peppercorns, and

two cups cold water until reduced to one cup liquid. Make sauce of two tablespoons butter,

three tablespoons flour, the fish stock, and one−third cup heavy cream. Add yolks two eggs,

salt, pepper, cayenne, and white wine to taste.

Arrange fish on serving dish, cover with one−half pound mushroom caps cleaned, then

in butter, and pour over sauce.

sautéd

Fried Eels

Clean eels, cut in two−inch pieces, and parboil eight minutes. Sprinkle with salt and pepper,

dip

in corn meal, and sauté in pork fat.

Chapter XI − FISH

209