oonfuls of whipped cream. Let cool thoroughly.

Fry two tablespoonfuls of chopped onion in butter with two
tablespoonfuls of minced parsley and a quarter of a pound of chopped
fresh mushrooms. Season with salt and pepper and set aside. Stuff
the smelts with the fish paste. Butter a silver platter and spread
it thinly with the fried onions and mushrooms. Add two tablespoonfuls
of white wine and lay the fish upon it. Sprinkle with salt and
pepper, spread with the rest of the onion and mushrooms, cover
with crumbs, dot with butter, and brown in the oven. Serve in the
Same dish.

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SMELTS AU GRATIN

Clean and dry eighteen smelts. Fry together in butter a chopped
onion, two shallots, twice the quantity of mushrooms, a minced
bean of garlic, and a tablespoonful of minced parsley. Butter a
baking-dish, spread the cooked vegetables upon it, and lay upon
it the prepared fish. Season with salt and pepper, moisten with
half a glassful of white wine, cover with large fresh mushrooms,
pour over a cupful of Spanish Sauce, sprinkle with crumbs, dot
with butter, and bake in the oven. Sprinkle with lemon-juice and
minced parsley and serve. The smelts may be boned if desired.

SMELTS AU BEURRE NOIR

Roll the cleaned smelts in flour, saute in butter, and arrange
on fingers of buttered toast. Brown half a cupful of butter, add
a tablespoonful of vinegar, pour over the fish, and serve.

SMELTS A LA BOULANGER

Clean and dry the fish, dip into cream, then into flour, and fry
in deep fat.

SMELTS A LA DAVIS

Prepare and clean the fish, remove the bone,
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dip in milk, season with salt and pepper, dip in flour, and brown
in butter. Melt two tablespoonfuls of peanut butter, add to it the
juice of a lemon, pour over the fish and serve, garnishing with
lemon and parsley.

SMELTS A LA TOULOUSE

Clean and bone a dozen large smelts. Cook in a saucepan with white
wine and mushroom liquor or stock, seasoning with salt and pepper.
Drain, and add the remaining liquid to a cupful of Allemande Sauce.
Add a few button mushrooms and a tablespoonful of butter to the
sauce. Pour over the smelts and serve.

SMELTS A LA DRESDEN

Clean and remove the bone from large smelts and stuff them with
seasoned crumbs, chopped oysters, and mushrooms rubbed to a paste
with melted butter. Butter a serving-dish, lay the prepared fish
upon it, cover with chopped onion, and squeeze over the juice of
a lemon. Add a tablespoonful of butter a