Smelts, Bearnaise

Split twelve large or eighteen medium-sized smelts down the backs, remove the
backbones, rub them with one tablespoonful of oil and season with one-half pinch of
salt and one-third of a pinch of pepper. Broil them in a double broiler for two minutes
on each side, pour a little over one gill of Bearnaise sauce on a dish, arrange the
smelts carefully on top, garnishing with a very little demi-glaze sauce round the dish
and serve.