Smelt a la Stoeher (1940)

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

Product Description

Smelt a la Stoeher (1940)
Smelt a la Stoeher

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2 pounds Smelt

1/2 cup Water

4 tablespoons Butter

1/2 teaspoon Salt

1 tablespoon Flour

1 cup Fish Bouillon

2 Egg Yolks, well beaten

Grated Cheese

Clean smelt and simmer until tender in water with 2 tablespoons butter and salt. Melt remaining butter, blend in flour smoothly. Combine fish bouillon and egg yolks and add to flour mixture. Cook until slightly thickened. Pour over cooked smelt, cover with grated cheese and brown under preheated broiler.

Serve 6.



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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!