Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 171

Clean, wash and dry the smelts. Roll in salted and peppered flour, and leave in a cold place for an hour to get firm. Fry in deep cottolene or other fat to a light brown, laying each in a hot colander as you take it from the pan, to drain off the grease. Serve in a hot dish. A pretty way of serving them is to fringe several thicknesses of white tissue paper at both ends, and lay in the bottom of the dish, the fringe showing beyond the heap of fish. Serve with—