Broiled Shad à l'Abbé with Herb Sauce

Ingredients

• one large roe shad
• an extra shad roe
• eight pieces out of your roes
• eight large oysters
• beaten egg

Method

1. 1

   Prepare the shad for broiling, soak in salt, pepper, olive oil, and lemon juice.

2. 2

   Drain, sprinkle with breadcrumbs, and broil slowly.

3. 3

   Fry the wrapped roes and oysters in hot fat.

4. 4

   Serve the shad surrounded by roes and oysters with herb sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 64. The excerpt below is the record exactly as published.

Broiled Shad à l'Abbé with Herb Sanoe Get one large roe shad and an extra shad roe. Prepare the fish for broiling, taking the roe and keeping it with the other until wanted. Remove the bone of the fish, clean nicely, wash and wipe dry. Make small incisions on both sides of the fish and soak it for one hour in a dish with salt, pepper, olive oil, and lemon juice. See that it soaks on both sides. Drain, sprinkle with bread erumbs, and broil slowly for one-half hour. See that yonr broiler is well greased. Make eight pieces out of your roes and also have eight large oysters. Dip them in beaten e^g and roU in bread erumbs and f ry in hot fat until a nice brown. Dish up the shad, surround with roes and oysters, and serve with an herb sauce. Herb Bauoe Place two chopped shallots in a saucepan with a little but- ter, salt, white pepper, grated nutmeg, and a glass of white wìne. Boil until it is reduced one-half . Add half a pint of velouté sauce and boil a minute. Thicken with three egg yolks and as much water as you have egg yolks, mix water and yolks together, and stir without boiling. Then add care- fully f our ounces of butter in small bits, stirring ali the while. Finish with chopped parsley and lemon juice. Planked Shad Have a hardwood board about one inch and a half thick. Split the shad as for broiling, tack it on the board, skin side down, and roast before the fire until done. Every once in a 114 MRS. SEELY'a COOK BOOK while rub it with a little batter. Before placing the shad on the board, see that the board is well seasoned and heated, else the fish wìU bave the flavor of the wood. When cooked, place it on a hot dish, season with salt and pepper, cover with small bits of butter, and serve with lemon cut in quarters. Baked Shad Ree Pare the roes of f our large shad, sprinkle a baking dish with chopped onion, parsley, and mushrooms. Add the roes, strew over them more onion, etc, with salt, pepper, a little nutmeg, and small bits of butter. Moisten with a little white broth and two glasses of white wine. Let ali cook and boil in the oven, basting occasionally, for twenty minutes. Drain and thicken the liquid with one tablespoonful of flour kneaded in butter. Pour this over the roes, sprinkle with fine bread crumbs, put small bits of butter on top, and bake in brisk oven ten minutes longer. Press lemon juice over and serve in the baking dish. The above is enough for eight persons. Shad Roe Cromeskies Wash thoroughly in cold water the roe of a shad and remove the skin hanging to it. Wipe it well and cut it in piec'es of a size to wrap well in thin slices of bacon. Rub the pieces of shad with salt and pepper. Lay them in the slices of bacon, wrap the bacon round, and tie with fine twine. Ha ve care that the bacon is not too thick. Drop each piece in deep hot fat and fry a light brown. Garnish with parsley and serve with a piquant sauce. Roast Shad with Sauoe Have a large roe shad, scale, draw by the gills, cleanse nicely, and wipe dry. Make small crosswise incisions on both sides. Put the fish on a dish to soak for one hour

Cook this with the app: pantry check, scaling, and the assistant.