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Classic
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page 65
with the largest when serving. The sauce should be flavored with lemon juice.
Fried smelts.
Clean, rince and ,remove the bladder. Then dip in beaten eggs, to which has been
added some salt. Next roll it in grated bread and fry in lard or butter. Serve
with parsley and lemon slices.
Stewed crab tails.
Select big crabs, boil and take out the clean meat. Melt a tablespoon butter
with a handful flour and, while heating, dilute with sweet cream until a sauce,
not too thick, is obtained; to this add 2 or 3 tablespoons cream beaten with 3
yolks of eggs and also a little sugar and nutmeg. Now put the crab meat in and
shake the pan well, boil over a low fire. Serve with small three cornered bits
of pastry.
Black bass with oyster sauce.
Prepare the fish in the usual way and boil 10 or 12 minutes in strong bouillon.
Take it up
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