(1250). Shad Broiled, Ravigote Butter (Alose Grillee, Beurre Ravigote)

The shad is a fish of the Olupeidae family, found in North America and Europe. It is an excellent fish with a toothless mouth, and a large veined head. Select a very fresh shad; split it down the entire back, remove the spinal bone, and season with salt, and place it on a dish with some oil, afterward broil it with the flesh side on the broiler, having a low but well maintained fire; turn it over when a fine color to finish cooking. Dress the fish on a hot dish; besprinkle with ravigote butter (No. 583), partially melted to the consistency of thick cream, and serve.

Fig. 300.

(1251). Shad A La Creole (Alose A La Creole)

Raise the fillets from a shad, remove the skin, and cut the fish into half inch thick slices; pare them half heart-shape (each one should weigh four ounces after being pared). Cook them in a mirepoix stock with white wine (No. 419), and when done drain off the stock to reduce it with veloute sauce (No. 416). Dress the fillets of shad in a circle, and fill in the empty space with rice a la creole, and surround the fish with fried shad milts or broiled shad roe.

How To Prepare Creole Rice

Have half a pound of washed rice for every shad; set it in a saucepan, moisten with twice as much water, adding two ounces of butter; let boil, and then finish cooking in the oven for twenty minutes; stir into it a little saffron, butter, and lemon, juice.

(1252). Shad A La Evers Garnished With Shad Roe Shells (Alose A La Evers, Garnie De Coquilles D'Ceuf D'Alose)

Split A Shad through the back, remove the middle bone; fry in butter very finely hashed onions, shallots, and fresh mushrooms; add to this some bread-crumbs after soaking and pressing them. also chopped parsley, butter, and egg-yolks, salt, pepper, and nutmeg. Fill the inside of the shad with this preparation, lay it on a buttered pan, pouring over a little white wine and veloute sauce (No. 415); besprinkle with bread-crumbs, parmesan, and butter, then set it into the oven so that the fish cooks well and browns nicely. When done squeeze over the juice of a lemon, and dredge with chopped parsley, ('over the tops of the shells in the oven, and serve them on napkins the same time as the shad.

For the garnishing use shells of shad's roe, prepared by wrapping the roes in strong buttered paper, and cooking them in a slow oven; remove the paper and adhering skins, and use them to fill well some cleaned scollop shells. Fry a little bread-raspings in butter with the addition of chopped up mushrooms and onions; moisten with a little white wine, add some bechamel (No. 409), and pour this over the filled shells; bestrew the top with bread-crumbs and grated parmesan, besprinkle over a little butter, color them and serve on a dish over a folded napkin.

(1253). Shad, Brussels Style (Alose A La Bruxelloise)

Raise the fillets from a shad and remove the skin, then lay the fish on a buttered dish. Mix with two ounces of fresh butter, one ounce of finely chopped fresh mushrooms, pepper, salt, nutmeg, lemon juice and a clove of crushed garlic; cover the fish with this preparation, dredge over bread-crumbs and grated parmesan and pour over a little melted butter. Cook the shad in a hot oven and when done, press over the juice of a lemon; besprinkle with chopped parsley, and cover with a rather light brown sauce (No. 414) made with white wine.