Filling. To four pounds shad have two cups shredded crab
meat; flavor with lemon, onion juice, pepper, salt; one tablespoon
melted butter✪ Stuffed Shad with Crab a la Hammond to each cup crab meat.
Stuffed Shad (Alose farcie) a la Bearnaise
Bone the shad [see recipe: Boned Shad]; shred half and mount
on top of other half; even it with a knife on the top; put in a pan
with some butter, sherry, pepper, salt; cook in oven, well covered,
from twelve to fifteen minutes; take out; cover with a rich alle-
mande sauce; color part of the sauce with fine-chopped parsley;
decorate the shad all around and on a bias; make an eye of lemon
and truffle. Arrange on a warm platter. Garnish with parsley
and tiny tomatoes (filled with bearnaise sauce placed on a slice of
lemon). Serve for dinner.
AMERICAN COOK BOOK
Broiled Shad with Shirred Butter (A/ose grillee au Beurre)
Scale and clean shad well; split from front; take out main bone,
then the small ones (of which there are hundreds to find). When
opening a shad loosen the bone by getting the flesh from head to
tail and sticking the finger down to the skin; then pick out bones
one by one until they are all out. Then put the shad together;
put on a broiler; sprinkle with salt and pepper; broil each side
golden brown. Put on a baking sheet or a pan; then put in oven
for a few minutes. When ready to serve put melted butter over
the fish with some lemon juice; sprinkle with chopped parsley.
Garnish with lemon, potato roses, and shad roe✪ Broiled Shad with Shirred Butter. The shad roe
can be either fried or broiled, according to the taste. A half of
shad can also be broiled, in the same way. Serve with tomato
cucumber salad for dinner.
Stuffed Shad with Shrimps a la Sicilienne
Alose farcie de Crevettes, a la Sicilienne
Bone the shad in the same way as for broiling or baking; put
on the pan; trim head, tail, and the sides — so as to give it a nice
shape; cover with a shrimp mousse that has been colored the shade
of a shrimp; then mix with parsley little part of the shrimp mousse
that has not been colored and decorate all around on a bias on the
fish, and in between each row put a strip of chopped truffle. Cook
in the oven, well covered, about fifteen minutes with some sherry
in the pan. Serve with fried or broiled shad roe around and garnish
with lemon and parsley. Any kind of fish sauce can be served
with this fish. Serve with tomato cucumber salad for dinner.
Stuffed Shad (Alose farcie ) a la Sicilienne
Scale and clean the shad well; split from the front; take out the
main bone, then the small ones (of which there are hundreds to
find). When opening a shad, loosen the bone by getting the flesh
from head to tail and sticking the finger down to the skin; then pick
out bones one by one until all are out. Make a mousse from the
small half of shad and put the other half on a buttered pan, shaping
it nicely; smooth the meat down; stuff with the shad mousse and
all around decorate with mousse that has been colored a little
with orange coloring; strip shad across with the mousse and chopped
truffles, making an eye of lemon with a centre of truffles, and truffles
all around. Put some sherry in the pan; cover well, and cook in
the oven for about fifteen minutes. Put on a warm platter. If
shad roe is at hand place it all around the shad, either fried or
THE SWEDISH, FRENCH
✪ Steamed Shad a la Zebre
Page 87 · 5 recipe records on this page
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Filling. To four pounds shad have two cups shredded crab meat; flavor with lemon, onion juice, pepper, salt; one tablespoon melted butter to each cup crab meat.
Stuffed Shad (Alose farcie) a la Bearnaise
Bone the shad [see recipe: Boned Shad]; shred half and mount on top of other half; even it with a knife on the top; put in a pan with some butter, sherry, pepper, salt; cook in oven, well covered, from twelve to fifteen minutes; take out; cover with a rich allemande sauce; color part of the sauce with fine-chopped parsley; decorate the shad all around and on a bias; make an eye of lemon and truffle. Arrange on a warm platter. Garnish with parsley and tiny tomatoes (filled with bearnaise sauce placed on a slice of lemon). Serve for dinner.
Broiled Shad with Shirred Butter (A/ose grillee au Beurre)
Scale and clean shad well; split from front; take out main bone, then the small ones (of which there are hundreds to find). When opening a shad loosen the bone by getting the flesh from head to tail and sticking the finger down to the skin; then pick out bones one by one until they are all out. Then put the shad together; put on a broiler; sprinkle with salt and pepper; broil each side golden brown. Put on a baking sheet or a pan; then put in oven for a few minutes. When ready to serve put melted butter over the fish with some lemon juice; sprinkle with chopped parsley. Garnish with lemon, potato roses, and shad roe. The shad roe can be either fried or broiled, according to the taste. A half of shad can also be broiled, in the same way. Serve with tomato cucumber salad for dinner.
Stuffed Shad with Shrimps a la Sicilienne Alose farcie de Crevettes, a la Sicilienne
Bone the shad in the same way as for broiling or baking; put on the pan; trim head, tail, and the sides — so as to give it a nice shape; cover with a shrimp mousse that has been colored the shade of a shrimp; then mix with parsley little part of the shrimp mousse that has not been colored and decorate all around on a bias on the fish, and in between each row put a strip of chopped truffle. Cook in the oven, well covered, about fifteen minutes with some sherry in the pan. Serve with fried or broiled shad roe around and garnish with lemon and parsley. Any kind of fish sauce can be served with this fish. Serve with tomato cucumber salad for dinner.
Stuffed Shad (Alose farcie ) a la Sicilienne
Scale and clean the shad well; split from the front; take out the main bone, then the small ones (of which there are hundreds to find). When opening a shad, loosen the bone by getting the flesh from head to tail and sticking the finger down to the skin; then pick out bones one by one until all are out. Make a mousse from the small half of shad and put the other half on a buttered pan, shaping it nicely; smooth the meat down; stuff with the shad mousse and all around decorate with mousse that has been colored a little with orange coloring; strip shad across with the mousse and chopped truffles, making an eye of lemon with a centre of truffles, and truffles all around. Put some sherry in the pan; cover well, and cook in the oven for about fifteen minutes. Put on a warm platter. If shad roe is at hand place it all around the shad, either fried or
Records on this page
Stuffed Shad a la BearnaiseStuffed Shad with Shrimps a la SicilienneStuffed Shad with Crab a la HammondBroiled Shad with Shirred ButterSteamed Shad a la Zebre