Boiled Smelt
Contributed by Helene Noreen.
Ingredients
- 2 lbs. smelt
- 1/2 c. water
- 4 Tbsp. butter
- 1/2 tsp. salt
- 1 Tbsp. flour
- 1 c. fish bouillon
- 2 egg yolks, well beaten
- Grated cheese
Method
- Clean smelt and simmer until tender in water with 2 Tbsp. 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. Serves 8.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.