New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-01-29
THE Smell I.
r,voB1TE WAYS OF COOKING IT.

Tho PECULIARLY Of the fish called smclt l. lis
delicious flavor and fragrance. Which has been com
pared hy the enthusiastic gourmet 10 III" odor o spi1nS
violet, or cucumhcrS. II j. needle, 10 say that 'hi'
description does no, apply 10 the pcl"ian 'nir %
our markets which arrives from Canada In quantities
in frozen state 80 that It rcial low eight cents
4 Mound The ,niclt I, q fish far too dcca" In lav"'
10 endure the process OF refrigeration " loses "H H.
fine aroma and flavor In IN" process 81 r""HhS- ]"
be- eaten in PERFECTION III" >mc must BE- fresh from tAe
sea and the gourmet readily pay, thirty cents pound
for the green smcll, which ar" brought 10 our markets
,rom Long Island waters. The ordinary method Of
rookinr thI fish +, To FRY II. The fresh >mcll !" "p
delicate and do~iou, -h 10 bc treated III th' way
In order 20 scrv" the ,mclt With all H. Fragrance
and flavor in Perfection II should hr 'lih'i m"'h q"
served nu grain. or In some equally danny manner
For broilng select fish of ia" largest sic. Hph
tbem at the back rcmovin: the backbone carefully.
Din them I'm A little Of the best DIV" oil. ''f -"h 'h'h'
with salt and pepper. and lay them en- erldiroh ana
brol them FOR minutes ana hali on 'a'" SUI
serve them with an Nlcmandr sauce. !" MAKE '"'s
sauce melt two tabcspoonius Of butter with TWO hc"p
Ing 6nfuls Of four. hdd I%ni OF rich "m"
,ock sir II for ten minutes. Then beat III" yolhs
q, ,brco eggs I'm "A porcelain bowl Pour III" sauc"
gradually over the yoks o. egg. h"allhg III '"'
lime set the bowl into pan Of hot water 'o''
Time heating Add the Juice OF hall imo" an" "
| ,casnoonfIl Of butter with salt and pepper H'lF j
mom.nt longer taking II doe, not boil. ana To-
| mayo I, from tho stove. Mar" dhot'l h''"T NV"
r.arnoIse sauce are also excellent sauces Tor ""'"
smells $500 Am,
tn serve the smclts cratin YOU NAV bone 'n'"'
| mr. Won NAV simply wipe them dry after cleaning ''.D
md lay ,hern ON "A baking dish. For "igh''h Ni''''
chon fine half a small onion and one ballot anu """
| u,om I'm q irving pan with 'caspoonini ol ""''''
| ,dd heopng tablespoonful Of minc"d mushrooms "n
.,hl,spoonfu Of parsley. Sprink" over th'hi ''''
,,o,fu Of white wine. Pour In u cup oi men t'P'-"
| o, ,oucc or brown stock and -iN Who'll" m"'hr"'ni
ADD = surinkIIng 81 fresh hrcadcrumbS ana u" w
| ., hu,,rr Place the eratin dish In very "o' Wv"
| for about fifteen minutes or un'il th' hNh NV '
| oughlv cooked Trough and serve them NJ "h''
| ano,her dainty way l. 10 bon" Ia" h'h' P"' Wv"
| in =, shallow saucepan with elaNS'u OF irAP'"''
vhi,c wine and about four tablespoonful OF 'h' "l'D
| ., ,ushrooms taken out Of the can Slh'"''i Wv
| smells In thi, way for about ten mlbnteS N''N N
| uu they are thoroughly cooked through. l"N' Wv"
| nm with a perforated spoon carefully Aud cup "
,lcn,ude ,aucc to the liquid IN the pan WIN ~ n
mn .,rnc,ns 10, the saucr boil up once, huu ~ w.
| mo t.nsnooninl Of butter and pour IL over tn, n
| finnish Them with siX slices OF bread o"' w mn
| ,nann nln,u half an inch thick and TWO ana n'N
| ,n"h,.s ,rrnss These -lccs Of bread Hhohiu naN
| hnnn dried from all moisture dipped III ncit'd p''''
| and crl,ned TO n delicate brown In the oven. - ,,
The objection TO frying smeli III tic "iilhnis "
I'm hot lard Is that The ,s0r o The lara 'hl',f
| came. The delicate fragrance and na\0i O 'hc "''
| Tor which A. Is chicny esteemed