353 | Broiled Boned Smelts à la Béarnaise.
—Split 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. 166) on a dish, arrange the smelts carefully on top, and serve, finishing with a very little demi-glace sauce (No. 185) around the dish.