Fillet of Shad, with Puree of Sorrel

Ingredients

• After cleaning your shad
• sprinkle a little salt
• the juice of a lemon
• a few branches of parsley
• a quart of sorrel
• an ounce of butter
• half an ounce of flour
• a little salt
• pepper
• nutmeg
• half a glass of cream
• the yolks of two eggs
• a little milk

Method

1. 1

   Clean and cut shad into pieces, sprinkle with salt, lemon juice, and parsley.

2. 2

   Heat in a saucepan with white wine and butter for fifteen minutes.

3. 3

   Blanch sorrel, drain, and press through a sieve.

4. 4

   In another saucepan, melt butter with flour, add sorrel puree and cream, simmer, then add egg yolks mixed with milk.

5. 5

   Pour over fish and serve.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 20. The excerpt below is the record exactly as published.

Fillet of Shad, with Puree of Sorrel. After cleaning your shad, cut it in equal pieces, leav- ing the skin underneath. Put them on a plate, and sprinkle a little salt on them, add the juice of a lem- on, and a few branches of parsley. A few moments before they are required to be served put them in a saucepan on a gentle fire for fifteen minutes, Avith a glass of white wine and an ounce of butter. Pick and clean a quart of sorrel, which blanch in boiling water, drain, and press it through a sieve. Put an ounce of butter in a saucepan with half an ounce of flour, a little salt, pepper, and nutmeg, and, when beginning to color slightly, add your puree of sor- rel and half a glass of cream. Simmer gently ten minutes, when add the yolks of two eggs which you have mixed in a little milk. Boil five minutes long- er, pour over your fish, and serve. 131. 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.