Fried Shad a la Tartare

Ingredients

• boned shad
• pepper
• salt
• dip in egg
• bread crumbs
• very hot fat

Method

1. 1

   Wash, clean, and bone the shad.

2. 2

   Cut into diamond-shaped pieces, sprinkle with pepper and salt, dip in egg and bread crumbs, and fry in very hot fat.

3. 3

   Arrange on a paper doily or napkin, garnish with parsley, and serve with tartare sauce in small tomatoes on a slice of lemon.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 86. The excerpt below is the record exactly as published.

Boned Shad ( Alose desossee ) Scale and clean; well split from the front; take out the main bone, then the small ones (of which there are hundreds not easy to find). Loosen the bones by sticking the finger down to the ski'n, parting it in strips from head to tail; then pick out bones one by one until they are all out. Then put the shad together. Planked Shad ( Alose cuite sur la planche ) Wash, clean, and bone [see recipe: Boned Shad]; double after boning; sprinkle it first with pepper and salt; rub it over with some good melted butter; leave in the oven on the plank for about fifteen minutes until fish is nearly done. [The old-fashioned way is to plank it in front of the open fire, but where we have no open fire, we have to do it inside the oven.] In the meantime, have ready some nice mashed potatoes, carrots, onions, beets, string beans, asparagus tips, different kinds of vegetables (cooked separately) all cut small in macedoine style. Put the potatoes in a pastry bag which holds a fancy tube; wave the potatoes all around; make a heavy border around the board; then make sections with the potatoes from the fish to the potato border; put in oven until potatoes begin to get golden brown. When ready to serve, fill each section with vegetables, arranging them according to colors; put the board on a nice platter that holds a napkin; garnish with parsley and send to the table very hot. Serve with tomato cucumber salad. 60 THE SWEDISH, FRENCH, Boiled Shad ( Alose bouillie ) a la Bregitta Select very nice fresh shad; scale and wash well; cut in large pieces, one piece for each person; put it in a pan of cold water with some salt, whole black peppers, and bay leaves; simmer for about fifteen minutes, slowly. When ready to serve, take the fish up carefully; arrange on a platter; sprinkle with chopped parsley; garnish around with lemon (placed on slices of tomato) and parsley, and serve with an egg sauce a la Bregitta. Fried Shad ( Alose frite ) a la Tartare Wash, clean, and bone a shad [see recipe: Boned Shad]; cut in individual pieces the shape of a diamond; sprinkle with pepper and salt, dip in egg and bread crumbs; fry in very hot fat

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