Roast Shad and Roe, a l'Americaine

Ingredients

• a fresh shad
• four ounces of butter
• one chopped onion
• a carrot cut in very small dices
• a spoonful of chopped parsley
• a bay leaf
• a clove
• a garlic clove
• salt
• pepper
• one-half glass of white wine
• one-half glass of water
• a spoonful of Worcestershire sauce
• the juice of a lemon or two

Method

1. 1

   In a roasting pan, melt butter, add onion, carrot, parsley, bay leaf, clove, and garlic.

2. 2

   Place fish on top, season, and add butter.

3. 3

   Bake for about an hour, basting continually.

4. 4

   Pour sauce over the fish before serving.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 91. The excerpt below is the record exactly as published.

Roast shad and roe, a I'Americaine Artichokes, Hollandaise Lettuce salad English rice pudding Coffee Eggs en cocotte, plain. Break one or two eggs in a buttered cocotte dish, season with salt and pepper, put a little butter on top, and bake in oven for a few minutes. Serve on napkin or paper doily. Burned farina soup. Melt in a casserole one-half pound of butter ; when hot add three-quarters of a pound of farina, and roast on top of the range, stir- ring with a wooden spoon so it will not stick to the bottom. Cook until the color of a chestnut, then add two quarts of boiling water, season with salt and pepper, and boil for one hour. This is a good soup for Friday. Fillet of sole, cardinal. In a buttered saute pan put four fillets of sole, season with salt and white pepper, add one-half gass of white wine, cover with buttered paper, and bake in oven for ten minutes. Remove the fillets to a platter, and to the saute pan add one pint of white wine sauce. Bring to a boil and then stir in two tablespoonfuls of lobster butter. When the butter is melted strain the sauce over the fish. Roast shad and roe, a rAmericaine. Secure from the fish dealer a fresh shad with the roe inside, and without the belly cut open. In a roasting pan put four ounces of butter, one chopped onion, a carrot cut in very small dices, a spoonful of chopped parsley, and a bay leaf, clove, and a garlic clove, all chopped fine. Place the fish on top, season well with salt and pepper, put a few bits of butter on top of the fish, and place in the oven. Baste continually, and if the pan becomes too dry, add one-half glass of white wine, baste, and then add one-half glass of water. Bake for about an hour in a moderate oven. When done place on a platter and pour the sauce in the pan over the fish. A spoonful of Worcestershire sauce, and the juice of a lemon or two

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