Shad Fried à l'Allemande

Ingredients

• 1 tablespoonful salt
• 2 tablespoonfuls lemon juice
• 1 large onion cut into slices
• 2 sprigs of thyme
• 2 bay leaves
• 12 whole peppers
• 2 eggs beaten
• 1 tablespoonful lard
• 1 tablespoonful butter

Method

1. 1

   Split a well-cleaned roe shad down the back, remove the roe and backbone, cut off the head and tail, and divide the fish into 6 pieces; season with salt and sprinkle with lemon juice.

2. 2

   Lay the pieces in a deep dish with onion, thyme, bay leaves, and whole peppers, cover and let stand 30 minutes.

3. 3

   Wipe dry, dust with flour, dip in beaten eggs, and roll in bread crumbs.

4. 4

   Fry in a pan with lard and butter until light brown.

5. 5

   Serve with sauce Tartare & Tallemande.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 131. The excerpt below is the record exactly as published.

1 tablespoonful butter to a cream, add the juice of Vs lemon, Y^ teaspoonf ul nutmeg, and 1 teaspoonf ul fine-chopped parsley ; spread this over the fish ; garnish with parsley and 1 lemon out lengthwise into 6 pieces. Shad^ Fried. — Bemove head and tail of a well-cleaned shad, cut it into 6 pieces ; season with 1 tablespoonful salt, distribute the salt evenly over the fish on both sides, let it stand Y^ hour ; then roll each piece in fiour. Cut Ys pound of larding pork into very small SHAD. 197 pieces, place it in a large frying pan oyer the fire, and fry light brown ; then pour half of the pork into a small saucepan, lay as many of the fish pieces in the pan as will conveniently go in, and fry over a moderate fire light brown on both sides, adding gradually some of the remaining pork. When all the pieces are fried, arrange ihem on a warm dish, and serre with butter and baked potatoes. In place of pork, lard or drippings may be taken. Shad tried ik PAllemande. — Split a well-cleaned roe shad down the back, remove the roe and backbone, cut off the head and tail, and divide the fish into 6 pieces ; season with 1 tablespoonf ul salt, sprinkle over 2 tablespoonf uls lemon juice. Lay the pieces in a deep dish with 1 large onion cut into slices, 2 sprigs of thyme, 2 bay leaves, 12 whole peppers, cover and let stand 30 minutes ; then take the fish out, wipe dry, and dust the pieces over lightly with flour ; beat 2 eggs in a soupplate tUl light, take each piece on a fork, dip first into the beaten egg, then roll in grated bread crumbs ; pat each piece with a knife on both sides to make them nice and smooth ; place a large frying pan over the fire with 1 tablespoonf ul lard

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