Recipe or source entry
Fried Smelts
Wipe the smelts, cut off the fins, roll them in flour, dip them in beaten egg, bread-crumbs, and fry them in plenty of hot frying fat; and when done, dish them up with fried parsley, and serve with shrimp or anchovy sauce.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter04/fried-smelts.html- Legacy revision
8531e8373e9b- Source checksum
58493c0450231713028a3a926df3c566c4576c7d33b6f13dc6d07727128eae45- Legacy text checksum
28cac96aa4a33ed01260ff79582443a4dd3a4228e1d24993de7a1a34593f9e83
Cite this page
Fried Smelts. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter04/fried-smelts.html