Steamed Shad a la Zebre
From The Swedish, French, American cook book, 1918
Serves 4
If serving with lobster or shrimp sauce, decorate with lobster claws or cooked, unpeeled shrimps and parsley.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 87. The excerpt below is the record exactly as published.
an eye of lemon with a centre of truffles, and truffles all around. Put some sherry in the pan; cover well, and cook in the oven for about fifteen minutes. Put on a warm platter. If shad roe is at hand place it all around the shad, either fried or THE SWEDISH, FRENCH broiled. Any kind of sauce — such as hollandaise, oyster crab, lobster, shrimp, or truffle — can be served with this fish. Steamed Shad ( Alose cuite a la vapeur ) a la Zebre Split and bone the shad [see recipe: Stuffed Shad a la Sicilienne], forming the meat gently in the shad. This can be made with a half shad or a whole one. The large shad can be made any size wished, by putting the meat together thicker and forming the skin according to the meat; remove the head and form the meat to a point for a head and a smaller point for the tail. Put in a buttered pan; add some sherry and fish broth; put it in the oven with a tight cover and steam from twelve to fifteen minutes; then glaze. Make an eye of lemon and truffle. Decorate with cream sauce — fine strips in zebra style. Place on a platter. Serve with any kind of sauce. If with lobster or shrimp sauce, decorate with lobster claws or cooked, unpeeled shrimps and parsley. Glaze. One cup stock, fish broth, or bouillon; color with kitchen bouquet and flavor with lemon juice; thicken with a tablespoon cornstarch dissolved in a half cup of water
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