Smelt a la Benedictine (1940's)

Item# Recipe-250-Fish-and-Seafood-Recipes-Smelt-a-la-Benedictine

Product Description

Smelt a la Benedictine (1940's)
Smelt a la Benedictine


1 pound Smelt

5 tablespoons Butter

5 tablespoons Lemon Juice

4 medium Sweet Potatoes

1/8 teaspoon Pepper

1/2 teaspoon Salt

1 cup Cream or Top Milk

Bread Crumbs

Boil smelt until bones and skin can be removed easily. Mash fine. Add 1 tablespoon butter and 3 tablespoons lemon juice. Cook sweet potatoes, drain and mash. Add pepper, 2 tablespoons butter, 2 tablespoons lemon juice, salt and cream. Blend with prepared fish. If mixture is too thick and dry add a little milk. Place in baking dish, cover with crumbs and dot with remaining 2 tablespoons butter. Bake in very hot oven (425 degrees F.) for 20 minutes.

Serves 4.


Taken from "250 Fish and Sea Food Recipes." Edited by Ruth Berolzheimer, Direct, Culinary Arts Institute. Published by Consolidated Book Publishers, Inc., Chicago, IL, USA, 1940.

To get your own copy of this wonderful little recipe book, do an online search using the title, author and year of publication. There are lots of copies out there!