But if you really feel that you must fry them, then go about it in
this way: First of all, fry some thinly sliced bacon and in its fat
fry to a delicate brown the smelts which you have previously dipped in
sweet, rich cream, and then dredged with flour to make a thick paste
around them. Serve garnished with the bacon and with fried parsley.
The frying of parsley is as you know, a somewhat ticklish job; it must
be perfectly dry, put into a frying basket and then plunged into hot
fat for just a few minutes--don't have the fat too hot--this is where
you must think and act simultaneously--or the parsley will lose its
color, and then you will have to begin all over again. After it is put
on the dish squeeze a few drops of lemon juice over it. My word for
it you will find this an acceptable dish, whether it is prepared for
breakfast, luncheon or dinner.