Broiled Boned Smelts, à la Béarnaise.

plit twelve good-sized or eighteen medium-sized smelts up the back, remove the backbone, rub them with one tablespoonful of oil, and season with half a pinch of salt and a third of a pinch of pepper. Broil them in a double broiler for two minutes on each side; pour a little more than a gill of good Béarnaise sauce (No. 133) on a dish, arrange the smelts carefully on top, and serve, finishing with a very little cream sauce (No. 134) around the dish.

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