Shad vert-pre

Ingredients

• a small, fine shad
• one pinch of salt
• half a pinch of pepper
• two finely chopped shallots
• half a glassful of white wine
• half a pint of Allemande sauce
• a pinch of finely chopped chervil
• a little spinach green (Breton essence, a saltspoonful)

Method

1. 1

   Pare and scale the shad, place it in a buttered baking-dish, season with salt, pepper, shallots, and white wine.

2. 2

   Cover with buttered paper and cook in a moderate oven for 25 minutes.

3. 3

   After cooking, put the juice in a saucepan with Allemande sauce, chervil, and spinach green.

4. 4

   Cook for 3 minutes, pour some over the fish, and serve the rest in a sauce-bowl.

Nutrition per serving

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 138. The excerpt below is the record exactly as published.

Shad vert-pre. — Pare and scale a small, fine shad, put it on a deep baking-dish, well buttered, and season with one pinch of salt and half a pinch of pepper, adding two finely chopped shallots and half a glass- ful of white wine. Cover with a piece of buttered paper, and cook in a moderate oven for twenty-five minutes. When done, put the juice in a saucepan, with half a pint of Allemande sauce (No. 210), a pinch of finely chopped chervil, and a little spinach green (Breton essence, a saltspoon- ful). Let cook again for three minutes, then pour a little of it, through a Chinese strainer, on the fish, and serve the rest in a separate sauce-bowl. 329. Broiled Fresh Mackerel, maitre d'hotel.— Pare and split two good-sized, fresh mackerel through the back, remove the spine, score them slightly, and rub them with one tablespoonful of sweet oil ; season with a pinch of salt and half a pinch of pepper, then broil them on a brisk fire for ten minutes on the split side, and one minute on the skin side. Lay them on a dish, pour a gill of maitre d'hotel butter (No. 145) over, and serve with a few parsley-greens and six slices of lemon. Broiled Spanish-mackerel are prepared in the same way. 330. Mackerel en Papillotes. — Oil three sheets of white paper a little larger than the length of the fish. Cut six thin slices of cooked, lean ham; lay one slice on each piece of paper, and on top a tablespoonful of cooked fine herbs (No. 143). Select three mackerel; make four or five incisions on each side; season with a good pinch of salt and a pinch of pepper, divided evenly on both sides of the fish, then roll them lightly, and lay the mackerel on top of the fine herbs; spread a tablespoonful more herbs over each mackerel, and cover with a slice of ham. Then lift up the other side of the paper and twist the edges together with the fingers, or a simpler way is to fold them the same as trout (No. 316). When ready, put them in a baking-sheet, place them in a moderate oven, and let bake for fifteen minutes. Have a hot dish ready, and after taking them from FISH. 1 99 the oven, use a cake-turner to lift the fish up gently, and dress them on the dish, leaving the paper undisturbed, then serve. 331. Fresh Mackerel aux Fines Heroes.— Choose two fine, fresh mackerel, make six small incisions on both sides, and place them in a buttered baking-dish, with half a glassful of white wine

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