(1254). Shad, Irish Style, Garnished With Shad Roe Croquettes (Alose A L'Irlan Daise Garnie De Croquettes D'Oeufs D'Alose)

Split a medium sized shad through the entire length of the back; take out the spinal bone, then season the fish with salt; coat it over with sweet oil and broil it to a fine color, having it at the same time well cooked, then dress it on a hot dish. Garnish around with potato balls five-eighths of an inch in diameter, cooked in salted water, well drained, and covered with a green ravigote sauce (No. 531), sending a sauee-boat of the same to the table. Around the potatoes lay croquettes made of shad's roe, round and flat, the same as below, and serve the whole very hot.

Shad's Roe Croquettes

Boil a shad's roe in a little mushroom broth, then skin it. Fry in melted butter a little chopped shallot, add to it the roe. some bechamel cream, salt and prepared red pepper (No. 168), reduce and stir in a piece of fresh butter; when this preparation is cold make it into one and a quarter inch croquette balls, flattening them down to half an inch in thickness; dip them in beaten eggs, then in bread-crumbs and fry to a fine golden color, then drain, wipe and dress around the potatoes.

(1255). Planked Shad, Ravigote Butter (Alose A La, Planche, Au Beurre Ravigote)

Procure a very dry cherrywood plank, three-quarters of an inch thick, fourteen inches long. and ten inches wide; it should be beveled on the bottom edge with two crosspieces of wood which should be screwed on underneath. Open the shad by splitting it down the back, remove the spinal bone and season with salt; cut off the head and thin tail part, and fasten the shad on the plank; set it in front of the fire to cook, or better still underneath a gas salamander (Fig. 123.) "When the fish is clone - which will be in about thirty minutes - lay both the plank and shad on a dish, and cover the top of the fish with ravigote butter (No. 583); serve it immediately.

(1256). Shad, With Sorrel Puree And Sorrel Leaves (Alose A La Puree D'Oseille Et Aux Feuilles D'Oseille)

With Sorrel Puree

Trim the fillets of shad into half hearts, cook them as in No. 1253, and then dress in a circle; garnish the center with some sorrel puree ( No. 728).

With Sorrel Leaves

Fry two ounces of chopped onions, moisten with fish broth, and add half a pound of sorrel leaves: lay the whole shad on top of this with two ounces of butter put on the cover, closing it hermetically with a, little dough made with Hour and water, and cook it in a mod-erate oven for five hours. .Serve the fish whole with the broth reduced.