Shad, Touraine Fashion
From Modern cookery, in all its branches, 1884
Serves 4
Can also be stewed in white wine and served with bichamel.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 97. The excerpt below is the record exactly as published.
SHAD, TOURAINE FASHION. (Alose a la mode de Touraine.') [In season in April, May, and early part of June.] Empty and wash the fish with care, but do not open it more than is needful ; fill it either with the forcemeat dSTo. 1, or FTo. 2 of Chapter VIII., and its own roe ; then sew it up, or fasten it securely with very fine skewers, wrap it in a thickly buttered paper, and broil it gently for an hour
Cook this with the app: pantry check, scaling, and the assistant.