Baked Shad (Alose cuite au four) au Gratin
From The Swedish, French, American cook book, 1918
Serves 4
Serve with bearnaise, meuniere, tomato, or supreme sauce.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 90. The excerpt below is the record exactly as published.
Baked Shad (Alose cuite au four) au Gratin Bone the shad and cut in pieces; butter a souffle dish well; put one layer very rich cream sauce; then one layer fish; then one layer grated American cheese. Repeat this, every other layer, until the dish is completely full. The cream sauce ought to be flavored with a little onion juice, Worcestershire sauce, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.