Smelt Kabobs

1 pound smelt 4 tomatoes (cut into 6 wedges
2 tablespoons French dressing each )
Salt and pepper Melted butter or other fat

12 strips bacon

Clean and bone smelt. Cut each one in half, lengthwise, and
marinate fillets in dressing with salt and pepper. Cook bacon
lightly (about 2 minutes), drain and cut each strip in half cross-
wise. On each skewer, arrange alternately 2 rolled smelt fillets,
2 tomato wedges, and 2 folded pieces of bacon. Brush kabobs with
melted fat, and bake in a moderately hot oven (400°F.) for 10 to
12 minutes. May be served on a bed of hot rice.

Makes 4 to 6 servings.

Smelt “Sandwiches”

2 pounds smelt 1 cup chopped parsley
Y% teaspoon salt 1 egg, beaten
% cup butter or margarine ¥% cup fine dry bread crumbs

Clean and bone smelt. Spread out smelt, skin side down, on
absorbent paper and sprinkle with salt. Cream together butter
and parsley and spread as a filling between two smelts. Dip
“sandwiches” in beaten egg, then in bread crumbs. Fry in about
4 inch hot fat until brown on one side. Turn and brown the
other side.

Makes 4 to 6 servings.

Smelt Mornay
2 pounds smelt \% teaspoon salt
Melted butter or other fat Ym teaspoon pepper
Clean and bone smelt. Place fish in greased baking dish. Brush
with melted fat and season. Bake in a hot oven (450°F.) for
10 minutes or until cooked.
Mornay Sauce
2 tablespoons butter or other fat % cup grated cheese

2 tablespoons flour 1 egg yolk, slightly beaten
Y% teaspoon salt 2 tablespoons butter or margarine
1 cup milk

Melt fat and stir in flour and salt. Add milk gradually and
cook and stir until thickened. Stir in grated cheese and egg
yolk. Add butter in several additions and beat after each addition
until smooth. Serve the sauce on the smelt.

Makes 4 to 6 servings.
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