French dishes for American tables

131. Broiled Shad a la Maitre d'Hotel. Clean a shad, without removing the skin, split it in two, and put the roes on a buttered pan, which send to the oven until brown. Then broil the shad, and when done put it on a dish together with the roes. Melt an ounce of butter, in which put a little salt and pepper, a little chopped parsley, and the juice of a lemon. Mix well together, pour over your shad, and serve. Porgies, mackerel, and other broiling fish, may be served in the same manner. 132. Long Island Brook-Trout. Clean and wash a trout of about four pounds, and put it in a fish-kettle with four ounces of salt. When beginning to boil remove your fish-kettle to the back Si of the range for twenty-five minutes. Blanch four roes of shad in a little boiling water and a little salt, drain, and cut them in small pieces, as also a dozen mushrooms. Add these, with the juice of a lemon, to a pint of sauce Allemande (Art. 81), and boil ten minutes. Serve the fish garnished with sprigs of parsley, and the sauce in a separate dish. 133. Trout a la Genevoise. Clean four little trout, cut off the gills, and put your fish in an earthen pot for four hours, with a little thyme, four bayleaves, two shallots cut in pieces, five branches of parsley, a little pepper and salt, and the juice of two lemons, after which drain, and place them in a saucepan on the fire, with a chopped onion, a clove of garlic, and a little nutmeg. Add enough red wine to cover your fish, and boil gently for twenty minutes. Take half a pint of Spanish sauce (Art. 80), boil for about an hour with one half of the liquid in which the foregoing ingredients were boiled. Chop four mushrooms and truffles, a little parsley, and add to your sauce. Put your fish on a dish, garnish with parsley, and serve with your sauce on a separate dish. 134. Scallops of Trout. Prepare as the foregoing a medium-sized trout, which cut in round pieces, or in the shape of an egg, and about three inches in length, and put into a saucepan in which you have previously melted two ounces of butter ; add a little salt, white pepper, the juice of a lemon ; and when they are done on one side, turn them on the other ; mash some potatoes, and with them form a border on a plate, which may go to the oven. Moisten your potatoes lightly with some melted butter, and send them to the oven to brown. When done, arrange your scallops of fish in the middle of the potatoes, and pour over all a sauce bechamel (Art. 83). 135. Halibut, Sauce Supreme. Take four pounds of halibut, which cut in square pieces ; soak them for an hour in four wineglasses of madeira (or sherry) ; turn them over from time to time, first on one side and then on the other. Just before serving, put them into a saucepan, in which you have melted two ounces of butter; add a little salt and pepper, put them on the fire for a few moments, and then send to the oven for twenty minutes. Arrange your fish on a dish, and pour over them a sauce supreme (Art. 99).