Boston Cooking-School cook book

Clean smelts and cut five diagonal gashes on each side. Season with salt, pepper, and lemon juice, cover, and let stand 10 minutes. Roll in cream, dip in flour, and sauté in butter. Add to butter in pan 2 tablespoons flour, stock, Anchovy Essence, and a few drops lemon juice. Just before sauce is poured around smelts, add 1% tablespoons butter and parsley. Serves 4 to 6. SMELTS A LA GUAYMAS 6 smelts Lemon juice Salt, pepper 1 pimiento Few drops onion juice 1 tablespoon grated Parmesan cheese Wipe, split, and bone smelts. Sprinkle with salt, pepper, onion _ juice, and lemon juice; cover and let stand 15 minutes: rub pimiento through sieve, add cheese, Spread smelts with mixture, roll, fasten with wooden skewers, dip in crumbs, egg, and crumbs, fry in deep fat (p. 26), and drain. Serve with Guaymas Sauce (p. 207). SMELTS, AMANDINE 6 smelts Flour Salt, pepper Olive oil \ cup Jordan almonds, blanched, cut in thin slices Clean smelts, sprinkle with salt:and pepper, roll in flour, and sauté in olive oil until delicately browned, turning frequently. Remove to hot serving dish and sprinkle with almonds sautéed in olive oil. Serves 4 to 6. PLANKED SMELTS 8 smelts Maitre d’Ho6tel Butter (p. 204) Clean and bone smelts and arrange on buttered plank in shape of large fish. Sprinkle with salt and pepper, spread with Maitre d’Hotel Butter, and bake 12 minutes in hot oven (400° F.)._ Garnish with Duchess Potatoes (p. 432) and bake until fish is done and brown. Garnish (p. 184). Serves 6 to 8. SMELTS AU BEURRE NOIR 6 smelts Butter Salt and pepper Beurre Noir (p. 203) Flour Y% tablespoon chopped parsley Split and bone smelts, sprinkle with salt and pepper, roll in flour, and sauté in butter. Remove to serving dish, pour on Beurre Noir, and sprinkle with parsley. BAKED STUFFED SMELTS Clean and wipe as dry as possible 12 selected smelts. Stuff, sprinkle with salt and pepper, and brush over with lemon juice. Place in buttered shallow dish, cover with buttered paper, and bake 5 minutes in hot oven (425° F.). Sprinkle with buttered crumbs and bake until crumbs are brown. Serve with Sauce Béarnaise (p. 202). Stuffing. Cook 1 tablespoon finely chopped onion with 1 tablespoon butter 3 minutes. Add 4 cup finely chopped mush-, . room stems or caps, 14 cup soft part of oysters (parboiled, drained, and chopped), 14 teaspoon chopped parsley, and 3 tablespoons Croquette Sauce (p. 397). FISH Zot FRIED STUFFED SMELTS Stuffas for Baked Stuffed Smelts, dip in crumbs, egg, and crumbs, fry in deep fat (395° F.), and serve with Tartare Sauce (p. 207). SOLE See Flounder. SAUTEED OR BROILED SWORDFISH See p. 212. Use plenty of butter, as swordfish is especially dry-meated. SWORDFISH BAKED IN MILK Put swordfish, cut in slices, in baking dish, sprinkle with salt and pepper, dot with 2 tablespoons butter, and pour on just enough milk to cover. Bake 40 minutes in hot oven (400° F.). BROOK TROUT Broil (p. 212) or wipe, sprinkle with salt and pepper, dip in flour and sauté in butter. Squeeze a little lemon juice into butter and pour over fish. FRIED WHITEBAIT Sprinkle with salt and pepper, roll in flour, shake lightly in sieve to remove superfluous flour. Sauté in butter or fry in deep fat (370° F.). They are so tiny that they cook very quickly, in 1 to 3 minutes. Serve in folded napkin with wedges of lemon or lime. PLANKED WHITEFISH See Planked Shad (p. 228). FROGS’ LEGS Trim and clean. Sprinkle with salt and pepper, dip in crumbs, egg, and crumbs again, then fry 3 minutes in deep fat (375° F.), and drain. TERRAPIN To prepare terrapin for cooking, plunge into boiling water and boil 5 minutes. Lift out of water with skimmer and remove skin from feet and tail by rubbing with a towel. Draw out head with a skewer and rub off skin.