Shad, broiled maitre d'hotel

Ingredients

• a small shad
• a pinch of salt
• one tablespoonful of oil
• a gill of good maitre d'hotel sauce
• six slices of lemon

Method

1. 1

   Cut shad in two, scale and remove backbone.

2. 2

   Sprinkle with salt and baste with oil.

3. 3

   Broil on slow fire for fifteen minutes on flesh side and one minute on skin side.

4. 4

   Serve with maitre d'hotel sauce and lemon slices.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 137. The excerpt below is the record exactly as published.

a pinch of salt, and arrange them on a dish on a folded napkin. Garnish with a quarter of a bunch of fried parsley, and serve with half a pint of Colbert sauce (No. 190) separate. 321. Fried Soles a la Horly.— Fry twelve fillets of- sole as for No. 320, and serve with half a pint of tomato sauce (No. 205) separate. 322. Fillets of Sole, Joiimlle.— Take the fillets of three soles, fold them, and lay them crown-shaped in a buttered, flat stewpan, moistening with half a glassful of white wine, and three tablespoonfuls of mushroom liquor. Season with half a pinch each of salt and pepper, and cook on a moderate fire for six minutes. Arrange the fillets on a dish, and put it on the side of the stove ; reduce the gravy to half, adding one cooked lobster claw, one truffle, and three mushrooms, all cut julienne-shaped. Add half a pint of Allemande sauce (No. 210) ; stir it well, and pour it over the soles before serving, inserting a piece of truffle and a mushroom button on each fillet, also in every one stick a picked shrimp, with its head erect, if at hand, and then serve. 323. Sole, with fine herbs. — Proceed as for sole Joinville (No. 322), but replace the truffles and lobster claw by two tablespoonfuls of cooked, fine herbs (No. 143), half a pinch of chopped parsley, and the same of chervil and chives. Garnish with six heart-shaped croutons (No. 133), and serve. 324. Sole Dieppoise.— Lift the fillets from three medium-sized soles, put them in a buttered stewpan, with one very finely chopped shallot, moistening with half a glassful of white wine, and three tablespoonfuls of mushroom liquor. Cook for six minutes, then lay them on a dish, reduce the gravy to half, adding twelve cooked mussels, six mushroom buttons, and half a pint of good Allemande sauce (No. 210). Thicken it well with a tablespoonful of butter, tossing till well dissolved, and throw it over the fillets with the juice of half a lemon. Serve with six croutons of fried bread (No. 133) around the dish. 325. Skate or Raie ail Naturel.— Pare and cut off the fins from half a skate weighing four pounds the half ; divide it into six square pieces, wash them well, being very careful to scrape it with a sharp knife, so as to remove the mucus adhering to it. Put the pieces into a saucepan in which are already placed one sliced carrot, one onion, half a bunch of parsley-roots, one sprig of thyme, two bay -leaves, half a handful of whole peppers, plenty of salt — at least a handful — and half a cupful of vinegar. Cover it well with water, boil on a moderate fire for forty-five minutes, then take it off and lift up the pieces of skate with a skimmer; lay them on a table, and remove the skin from both sides ; place them on a deep dish, and strain the stock slowly over, and use, whenever needed, with any kind of sauce desired. 326. Shad, broiled maitre d'hotel.— Pare and cut a small shad in two, scale it and remove the backbone ; lay it on a dish, sprinkling 198 THE TABLE. it over with a pinch of sale, and baste with one tablespoonful of oil. Leave it for a few moments, then broil it on a slow fire in a double broiler for about fifteen minutes on the flesh side, and for one minute on the skin side, leaving the roe in the inside. Put it on a hot dish, spread a gill of good maitre d'hotel sauce (No. 177) over, and serve with six slices of lemon

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