Smelts With Cream Sauce Recipe

Clean two selected smelts and cut five diagonal gashes on sides of

each. Season with salt, pepper, and lemon juice. Cover and let stand

ten minutes. Roll in cream, dip in flour, and saute in butter. Remove

to serving dish, and to fat in pan add two tablespoons cream. Cook

three minutes, season with salt, pepper, and a few drops lemon juice.

Strain sauce around smelts and sprinkle with finely chopped parsley.

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