No. 329 Atelettes Eperlans à la Menagère
Put ten smelts upon a silver skewer, dry them in flour, then oil your gridiron and lay the fish upon it, broil them ten minutes over a clear fire, dress them on a dish without a napkin, and pour some butter clarified, with a little pepper, salt, and lemon-juice, over them. In France these fishes are served for second course in the following way: have four small silver skewers, (atelettes,) and run them through the eyes of the fish, egg and bread-crumb them, and fry in very hot lard five minutes; serve them on a napkin without any sauce; they take the place of a roast.