Shad Roe à la Jardinière

Ingredients

• 4 small young carrots
• ½ pint young green peas
• 1 teaspoonful sugar
• ½ tablespoonful butter
• ½ tablespoonful cornstarch
• ¼ teaspoonful salt
• ½ tablespoonful fine-chopped parsley

Method

1. 1

   Prepare the roe as in the previous recipe.

2. 2

   Cut carrots into fine strips, boil in water with sugar for 10 minutes, then add peas and cook until done.

3. 3

   Mix butter with cornstarch, add to peas with salt, stir and cook for 2 minutes.

4. 4

   Arrange roe on a warm dish, pour peas and carrots over, and serve with boiled potatoes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 132. The excerpt below is the record exactly as published.

1 tablespoonful butter in a small frying pan, put in the roe, cover and cook 5 min- utes on each side ; dress on a warm dish, and spread over 1 ounce maftre d'hdtel butter. Shad Boe ik la Jardiniere. — Prepare the roe as in foregoing recipe; cut 8 or 4 small young carrots into slices, lay over one 198 SEA FOOD, Etc. another, and cnt them into fine strips like straws (there should be Vt cupful) ; place them in a saucepan, cover with 7^ pi^t boiling water, add 1 teaspoonful sugar, and boil 10 minutes ; then add % pint young green peas, cook until done. Mix Vs tablespoonful but- ter with 74 tablespoonful cornstarch ; add it to the peas with y4 teaspoonful salt, stir and cook 2 minutes ; remove from fire, add Ys tablespoonful fine-chopped parsley. Arrange the roe on a warm dish, pour the peas and carrots over. Have 1 pint small Ger- man potatoes peeled and boiled in salted water, then drained, returned to the saucepan with 7, tablespoonful butter, and cooked a few minutes. Lay them in a circle around the dish, sprinkle a little fine-chopped parsley over, and serve. Shad Boe^ Broiled. — Season the roe with 1 even teaspoonful salt, pour over a little melted butter, let it lay 15 minutes, then pat it on a fine wire broiler and broil over clear fire, 8 minutes on each side (care must be taken not to have the fire too hot). When done, dress the roes on a warm dish, spread 1 tablespoonful maftre d'hdtel butter over, and garnish with potatoes prepared as follows : Peel 3 large potatoes, cut each one lengthwise into 6 pieces, and fry them light brown in boiling fat. Shad Boe on Toast. — Place a saucepan with 1 pint boiling water over the fire, add the juice of 7s lemon, 1 teaspoonful salt, and 2 sprigs of parsley ; lay in the roe, draw the saucepan to side of stove, let it stand 8 minutes, then remove. Place a small sauce- pan with 7» tablespoonful fine-chopped larding pork over the fire, and fry for a few minutes ; add 7s tablespoonful butter, put in the roe, cook 5 minutes on each bide ; then lift out the roe, add 1 tea- spoonful cornstarch to the gravy, stir 2 minutes ; add sufficient boiling water to make a creamy sauce, next 7^ teaspoonf al beef ex- tract, cook a few minutes, then strain and finish with a small piece of butter. Toast 4 small slices of bread, butter on one side ; ar- range on a warm dish ; cut the roe into 4 pieces, lay 1 piece on each slice of toast, pour over the gravy and serve. SHAD. 199 Shad^ Baked. — Have a large fresh shad prepared for baking, season with 1 heaping tablespoonf ul salt and the juice of 1 lemon, let it lay 30 minutes ; then put 4 thin slices of larding pork in a baking pan, the fish on top, pour 2 ounces of melted butter over, and lay three thin slices of pork on top the fish. Place the pan in a medium-hot oven and bake till done — about 40 minutes. When done, remove it carefully to a warm dish, garnish with parsley and 1 lemon cut lengthwise into 6 pieces; serve with melted butter, mustard, or egg sauce. Shad^ Baked^ with Filling. — Soak 2 slices of bread in cold water 10 minutes, inclose in a towel, and press out all the water. Place a saucepan with 1 tablespoonf ul butter over the fire, add 2 tablespoonf uls fine-chopped onion, a little bruised garlic the size of a pea, cook and stir 5 minutes; add Y, cupful fine-chopped mush- rooms and the bread, continue stirring until the bread has formed into a smooth paste, then remove from fire. When cold mix it with Ys pound fine-chopped halibut, season with 1 teaspoonful salt^

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