Broiled Shad a la Maitre d'Hotel
From French dishes for American tables, 1886
Other broiling fish can be served similarly.
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 21. The excerpt below is the record exactly as published.
Broiled Shad a la Maitre d'Hotel. Clean a shad, without removing the skin, split it in two, and put the roes on a buttered pan, which send to the oven until brown. Then broil the shad, and when done put it on a dish together with the roes. Melt an ounce of butter, in which put a little salt and pepper, a little chopped parsley, and the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.