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page 223
carefully. Then pour into it a little cold water serve the fish with hot
potatoes , butter and mustard and a sour egg sauce, (see Division R).
66. Baked Smelts are prepared the same as boiled smelts, nicely washed, put on a
colander and sprinkled with fine salt, turned in flour and fried crisp in plenty
of hot fat to a light yellow color. Potato salad is served with it.
REMARK.--The smelt is a dry fish, and plenty of fat must be used in frying.
67. Fish Rice. 1/4 pound of rice is cooked in salted water with a little butter
or in bouillon until thick and done, boil 3-4 eggs until hard, cut the whites
into small pieces and grate the yolks. In the meantime bone about 3/4 pound of
fish, taking out all the skin, and break the meat into pieces. Then mix the rice
with the fish and the whites of the eggs, stir over the fire until hot with 2
spoonfuls of melted butter, a little salt, cayenne pepper and nutmeg, put the
fish rice on a hot dish and sprinkle over it the grated yolks of the eggs. Using
half cream and half crab butter mixed with stewed mushrooms and the whole
stirred with a few whipped eggs, will make the dish much nicer.
68. Caviar Sandwiches. Butter wheat bread toast, spread thickly with caviar and
serve with lemon slices and finely chopped onions.
69. Anchovy Sandwiches. Either toast wheat bread slices or brown them in butter,
or else soak the bread in milk and egg and rapidly brown it in melted butter.
Then spread the bread with a sauce as described farther on and cover with
anchovies prepared as directed under A, No. 31. Line the inside of a dish with
these bread slices in such a manner that they overlap shingle fashion. Put hard
boiled eggs divided into halves into the middle of the dish with the square
edges to the top and pour over them the following herb sauce: Grate the yolks of
4 hard boiled eggs and gradually stir with them minced herbs such as estragon,
parsley and burnet, also a small cupful of bouillon, 2 tablespoonfuls of olive
oil, 1-2 tablespoonfuls of wine vinegar, capers, mustard and some pepper.
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