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broiled. Any kind of sauce — such as hollandaise, oyster crab, lobster, shrimp, or truffle — can be served with this fish. Steamed Shad ( Alose cuite a la vapeur ) a la Zebre Split and bone the shad [see recipe: Stuffed Shad a la Sicilienne], forming the meat gently in the shad. This can be made with a half shad or a whole one. The large shad can be made any size wished, by putting the meat together thicker and forming the skin according to the meat; remove the head and form the meat to a point for a head and a smaller point for the tail. Put in a buttered pan; add some sherry and fish broth; put it in the oven with a tight cover and steam from twelve to fifteen minutes; then glaze. Make an eye of lemon and truffle. Decorate with cream sauce — fine strips in zebra style. Place on a platter. Serve with any kind of sauce. If with lobster or shrimp sauce, decorate with lobster claws or cooked, unpeeled shrimps and parsley. Glaze. One cup stock, fish broth, or bouillon; color with kitchen bouquet and flavor with lemon juice; thicken with a tablespoon cornstarch dissolved in a half cup of water. Steamed Shad with Shrimps a la Hammond Alose grillee aux Crevettes, a la Hammond Wash and clean the shad well; split it from the front and remove all the bones; then cut in nice fillets (about two inches wide and three inches long); roll, with the skin out; put in a buttered pan with sherry; sprinkle with pepper and salt; then cook in the oven for eight to ten minutes — well covered. When done, glaze with a thin brown glaze; arrange on slices of tomato in form of a rose. Serve with shrimp sauce in the centre and garnish with shrimps all around, and parsley. Stuffed Shad with Mousse of Lobster a la Ericsson Hammond Alose farcie de Mousse de Homard, a la Ericsson Hammond Bone the shad [see recipe: Boned Shad]; stuff with lobster mousse and then steam in the oven, with some butter, rhine wine, or sherry, twenty-five minutes, covered. When ready to serve glaze; make an eye from lemon and truffles; place on a platter. Garnish with lobster claws and lemons around and parsley in the mouth of the fish. Serve with a supreme sauce. Mousse of Lobster. One cup lobster, one cup bread crumbs, three spoons cream sauce, half cup milk, three spoons sherry, one egg, pepper and salt. Mix all the ingredients together with the lobster that has been ground very fine and the bread that has been soaked in the milk. Color with a fruit and orange coloring. Stuffed Shad with Mousse of Bass a la Hammond Alose farcie de Mousse de Bar, a la Hammond Bone the shad; lay on a buttered pan; cover with fish mousse; decorate with fish mousse all around the edge through a fancy tube; make a separation for the head; put strips across on a bias; between each strip put a line of chopped truffles (or chopped parsley); make an eye of lemon and truffles. Cook first in oven five minutes, covered with some sherry, pepper, and salt, and then on the top of the stove. When ready place on a platter with fried lobster all around; garnish with the claws and parsley; serve with a truffle sauce. Baked Shad (Alose cuite au four ) a la Philadelphienne