Smelts, Boulangere

Clean and dry the fish on a cloth, dip them into very thick cream and then
dredge them thickly over with flour forming a paste round them. Put some lard in a
fryingpan and when very hot put the fish in and fry them till of a light golden brown.
Arrange the smelts on a dish paper or a folded napkin placed on a hot dish, garnish
with fried parsley and serve.