Page:Practical cooking and dinner giving.pdf/118

 There can be no prettier manner of serving them alone than one often seen in Paris. They are fried in the usual manner; then a little silver or silver-plated skewer four inches long is drawn through two or three of the smelts, running it carefully through the eyes. One skewerful, with a slice of lemon on top, is served for each person at table. If the silver-plated skewers are too extravagant, little ones of polished wire will answer.

Bone and skin the fish, and cut it into even slices; or if a flounder or any flat fish is used, begin at the tail, and, keeping the knife close to the bone, separate each side of the fish neatly from it; then cut each side in two, lengthwise, leaving the fish in four long pieces. Remove the skin carefully. After having sprinkled pepper and salt over them, roll each piece first in sifted cracker or bread crumbs, then in half a cupful of milk mixed with an egg, and then in the crumbs again. They are better fried in a sauté pan in a little hot butter; yet they may be sautéd in a little hot lard, with some neat slices of pork, or fried in boiling lard.

Pour tomato sauce No. 2 (see page 125) on a hot platter, arrange the pieces of fish symmetrically on it, and serve immediately.

Skin them, cut them into four-inch lengths, season them with salt and pepper, roll them in flour or salted corn-meal, and fry them in boiling lard. Some parboil eels and bull-heads, saying it removes a muddy taste. I do not think it is necessary. Fried eels are generally served with a tomato, a pickle, or a Tartare sauce.

Put three-quarters of a cupful of butter into a stew-pan; when hot, add four small onions minced fine, which cook to a light-brown color; add then a table-spoonful of flour; when well mixed and cooked, add two cupfuls of stock, a wine-glassful of port-wine, and two bay leaves (the bay leaves may be omitted). Now put in the eels (two small ones or one large one), cut into pieces one inch long. Cover tightly.