Chapter XIV · Fish · No. 1003
Built upon: No. 174Anglaise (for Egg-and-bread-crumbing)No. 150Butter à la Maître d’Hôtel
1003—Éperlans à l’Anglaise
Open the smelts down the back and carefully bone, without disfiguring them. Treat them No. 174, Anglaise (for Egg-and-bread-crumbing) with fine bread-crumbs, and pat them lightly with the flat of a knife, that the bread-crumbs may adhere well.
Cook them in clarified butter; set them on a long hot dish, and besprinkle them with half-melted butter à la Maître-d’Hôtel (No. 150, Butter à la Maître d’Hôtel).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1003, p. 338. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →