The Swedish, French, American cook book

Select a nice shad, not too large; split on the side and bone [see recipe: Boned Shad]; put on a buttered pan with some butter and sherry; sprinkle with pepper and salt; stuff; then turn the shad over — cut side down and the uncut side up; cook in oven from twenty to twenty-five minutes — well covered. In the meantime, make a rich allemande sauce flavored with lemon juice. Glaze the fish; make an eye of lemon and truffle; decorate with a strip of chopped yolks of egg around the neck, with chopped whites of egg mixed with finely chopped parsley and the chopped yolks, alternately, beginning at the centre and going on a bias toward the sides. Put on a hot platter; garnish around with pieces of fried shad roe and in between with quarters of lemons. Serve with a rich supreme sauce. Fish dish for dinner. Stuffing. One and a half cups fresh bread crumbs, half cup tomato juice, one egg, juice of one onion, two tablespoons melted butter, two tablespoons chopped parsley. Mix together. Stuffed Shad with Mousse of Spinach a la Octavious Alose farcie de Mousse d’Epinards, a la Octavious Scale the shad; split on the side; clean and bone; wash; pick out all the small bones and cut an inch and a half of the side away. Stuff with spinach stuffing. Stuffing. Two cups cooked, ground spinach, one cup fish mousse that is made from the piece of shad cut away; stuff the fish and decorate with fish mousse on top. Make an eye of lemon; steam with sherry, pepper and salt, covered, on top of the stove, a 4 lb. fish twenty-five minutes. Garnish with lemon and parsley. Serve with white truffle sauce. Fish dish for dinner. Timbale of Shad ( Alose en Timbale) a la Hollandaise About one pint milk, one pint cream, whites of two eggs to two pounds of shad; salt and pepper. Bone shad and put through machine about six times; with the whites of the eggs beat it through a fine sieve; then put it in a large saucepan on ice and stir with a whisk, adding cream and milk mixed, say a quart. [Sometimes the fish will take much more milk and cream than at other times; it depends upon the quality of the fish.] When half amount of cream and milk has been added, add salt and pepper, then more cream and milk. After that, try a little in hot water on the stove, again and again adding more cream and milk until the mousse is of the right con¬ sistence; then add a cup of whipped cream. Butter timbale cups well; decorate with truffles as daisies or branches; then fill with the mousse; cook in the oven for eight to ten minutes, well covered. Turn out on a platter, serve with hollandaise, truffle or supreme sauce. Garnish with parsley around. Fish entree for lunch or supper. Mousse of Shad ( Mousse d’ Alose) a la Mathilda About one pint milk, one pint cream, two pounds shad, whites of three eggs not beaten, salt and pepper.