88. Salmon, Pickled - English

Boil two pounds of salmon in court bouillon (No. 122) ; drain, remove skin and place in a deep dish. Strain the broth over the salmon, cover closely and let stand over night. Serve for breakfast or luncheon.

89. Sandabs Aux Fines Herbes

Place six sandabs side by side on a shallow earthen dish, dark side down. Smear over with a tablespoon each of flour and butter melted together and pour over a gill of white wine. Chop fine a medium onion, shallot, chives and parsley and two tablespoons of chopped dried mushrooms, which have soaked in a cup of boiling water for an hour. Fry all of these in a tablespoon of butter a few moments; add half a cup of the mushroom water, salt, paprika; pour it over the fish, cover closely with paper and bake for fifteen minutes in a moderate oven. Serve in the same dish.

90. Sardines And Chile Peppers

Prepare six long green peppers as in No. 266. Remove the head and bones from a dozen sardines; mash to a paste with two tablespoons of bread crumbs and the same of grated Parmesan. Fill the peppers, dip in batter (No. 446), fry in deep lard and drain.

91. Shad, Baked - German

Pass a cup of stale bread crumbs through a sieve and spread on an earthen platter. Place on top a boned shad, seasoned inside with salt and pepper. Dot over with bits of butter, a spoonful of thick sour cream and two tablespoons of grated Swiss cheese. Bake about twenty minutes in a hot oven, basting from time to time with sour cream, until a cupful has been used, seasoning each time; then pour over half a cupful of sour cream and when very hot, sprinkle with capers and serve.