Smelts au Gratin.

lean eighteen smelts, wipe them very dry, and put them on a baking-dish with two tablespoonfuls of cooked fine herbs (No. 113), half a glassful of white wine, half a pinch of salt, and a third of a pinch of pepper. Cover with six whole mushrooms and half a pint of Espagnole sauce (No. 110). Besprinkle lightly with fresh breadcrumbs and six drops of melted butter; place it in a hot oven for ten minutes, and serve with the juice of half a lemon, also a teaspoonful of chopped parsley sprinkled over. (The smelts can be boned if so desired.)

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