Smelts, Toulouse

Take twelve or fourteen good-sized smelts, remove the bones and then close
them up again. Put them in a stewpan with one-half wineglassful of white wine and
three tablespoonfuls of mushroom liquor; season with one-half pinch of salt and onethird
pinch of pepper and cook over a moderate fire for six or eight minutes. Arrange
the smelts on a dish; add to the sauce a dozen button mushrooms, two sliced truffles,
six fish quenelles, and moisten with one-half pint of allemande sauce. Thicken with
one tablespoonful of butter and pour the sauce over the smelts. Neatly dress the
garnishing round the dish and serve with sippets of toast or croutons of fried bread.