Shad à la Bomaine

Ingredients

• a fine fresh shad weighing about 4 pounds
• 1 tablespoonful seasoning salt
• juice of 1 lemon
• Y4 bunch fresh parsley
• 1 sprig of thyme
• 1 egg beaten
• 1 tablespoonful lard
• 1 tablespoonful butter
• y^ pound of spaghetti
• 1 tablespoonful sugar
• 1 can of tomatoes
• 1 teaspoonful salt
• 1 even teaspoonful pepper
• 1 cupful cream
• 2 tablespoonfuls fine-chopped onion
• Yt clove of bruised garlic
• Y^ cupful fine-chopped mushrooms

Method

1. 1

   Split the shad down the back, remove bones, and cut into 6 square pieces.

2. 2

   Season with salt and lemon juice, and let stand for 30 minutes.

3. 3

   Dust with flour, dip in beaten egg, and fry in a pan with lard and butter until light brown.

4. 4

   Cook spaghetti in boiling water with salt until tender.

5. 5

   In another pan, sauté onion and garlic, add mushrooms, tomatoes, salt, pepper, and sugar; cook for 20 minutes.

6. 6

   Drain spaghetti, mix with tomato sauce, and serve with fried shad fillets arranged around it.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 134. The excerpt below is the record exactly as published.

Shad h la Bomaine.— Procure a fine fresh shad weighing about 4 pounds ; split it down the entire back, cut it in half, remove all the bones ; cut the meat into 6 square pieces, cut each piece bias through the center to make 12 pieces ; trim the SHAD, SOl jomers nicely, season with 1 tablespoonf al seasoning salt eyenly dis- tributed oyer both sides of the fish, sprinkle over the juice of 1 lemon, lay the fish in a bowl with Ya bunch fresh parsley and 1 sprig of thyme ; coyer and let stand 3*0 minutes ; then remoye, wipe the fillets dry, and dust lightly with flour. Beat up 1 egg in a soup- plate, take each fillet separately on a larding needle, dip first in the egg, then roll in freshly grated bread crumbs ; when all are prepared in this way place a frying pan oyer the fire with 1 tablespoonful lard, 1 tablespoonful butter ; when hot put in as many shad pieces as will conyeniently go in the pan, and fry light brown on both sides. In the meantime break y^ pound of spaghetti into pieces, put it in a saucepan oyer the fire, coyer with boiling water, add Yj tablespoonful salt, and boil till tender. Place a saucepan with 1 tablespoonful butter or oliye oil oyer the fire, add 2 tablespoonf uls fine-chopped onion, Yt cloye of bruised garlic, cook 5 minutes with- out browning; then add Y^ cupful fine-chopped mushrooms, stit and cook 5 minutes longer ; add 1 can of tomatoes, 1 teaspoonful salt, 1 eyen teaspoonful pepper, 1 tablespoonful sugar, cook 20 min- utes, then strain ; drain the spaghetti on a sieye, put into a clean saucepan, add the tomatoes, set for a few minutes oyer the fire ; then arrange the spaghetti on a warm dish, high in the center, lay the shad fillets in a circle around it, and serye. Shad k rCastellano. — Split a large roe shad down the back, re- moye the roe, and cut the fish in halyes ; lay 1 side and Ys the roe aside ; remoye the bones and skin from the other half, cut it into 6 pieces ; trim them half heart shape, sprinkle oyer the juice of Ys lemon, and 1 eyen tablespoonful seasoning salt ; lay the fillets in a thickly buttered pan, pour oyer 1 ounce melted butter, add 2 tablespoonfuls white wine, and 6 fine-chopped small mushrooms ; coyer the fillets with buttered paper, and let stand 20 minutes ; then set the pan in the oyen and cook till done — about 10 minutes. Fry 6 pieces of bread of same size as the fillets in butter light brown on both sides, lay them on a warm dish, put a fillet on each piece, pour the roe. 202 SEA FOOD, Etc. which has in the meantime been prepared aa mentioned below, and the sauce over all, and serye. Place the shad roe in a saucepan over the fire, cover with cold water, add 1 teaspoonful salt, 2 slices of onion, a small bouquet, and Vt tablespoonf ul vinegar ; as soon as it begins to boil draw the saucepan to side of stove and let it remain 5 min- utes, then drain. Place a saucepan over the fire mth 1 tablespoon- fttl fine-cut ham, y, tablespoonful butter, 1 tablespoonful fine- chopped onion, the same of chopped mushrooms, and, if handy, 1 fine-chopped trufQe, Yt teaspoonful salt, and a little pepper; cook 5 minutes ; add Y, cupful white wine and the boiled roe, cover and cook 10 minutes. At the same time melt 1 tablespoonful butter in another saucepan, add 1 tablespoonful flour, stir 2 minutes, add lYi cup milk, a little salt, nutmeg, a small bouquet, 6 coarsely pounded peppers, and a little mushroom liquor ; cook 6 minutes, then strain. Add the yolks of 2 eggs, mixed with Ys cupful cream

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