Recipes > Seafood > Smelt > Smelts A La Toulouse

Smelts A La Toulouse


  • 12 smelts
  • 1/2 cupful of white wine
  • 3 tablespoonfuls of liquor from the mushroom can
  • 1 tablespoonful of butter
  • 1 tablespoonful of flour
  • 1 dozen canned mushrooms
  • 1 truffle


Cut down the back of the smelts, and remove the bone; close the fish, and lay them in the chafing-dish with the wine and mushroom liquor taken from the can. Cook until done, which will take five or six minutes. Remove and place the smelts on a hot dish. Mix with the liquor in which they were boiled one cupful of stock; rub together the butter and flour, and stir this in also, leaving it on the spoon until by stirring it is dissolved. (This method prevents its getting lumpy.) Then add the chopped mushrooms and chopped truffle. Season with salt and paprica or a dash of cayenne. Cook, stirring all the time until the sauce is creamy; then pour it over the fish. Serve with croutons.

This is a good supper dish.


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The Century Cook Book (1901).

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