Shad k I'AUemande. — Select a fine roe shad, clean and split
it down the back, take out the roe, remove all the bones, and cat it
in half ; remove the skin and cut the fish into 12 equal-sized pieces;
trim them half heart shape. Mix 1 tablespoonful salt with 1 tea-
spoonful pepper, sprinkle this equally divided over the fish on both
sides, brush each piece over with melted butter or olive oil, drop
over the juice of 1 lemon, lay the fillets in a covered dish with 1
sliced onion and Y4 bunch parsley ; cover and stand 30 minutes.
In the meantime place a frying kettle with lard over the fire ; beat
2 eggs in a bowl until light ; wipe the fish fillets dry with a soft
towel ; roll in flour, take each piece separately on a fork, dip in the
beaten egg, shake it for a second, drop into the boiling fat, and
fry to a delicate brown ; then remove, lay the fish on blotting paper
to absorb the grease, and place it in a warm place till ready to serve.
Place the roe in a saucepan over the fire ; cover with cold water,
add Vs teaspoonf ul salt, a small bouquet, 1 smaU sliced onion, and 1
teaspoonful vinegar or 2 tablespoonf uls white wine ; as soon as it
begins to boil draw the saucepan to side of stove, and after 5 min-
utes remove the roe, and drain it. Melt 1 tablespoonful butter in a
small deep frying pan, put in the roe, cover and cook 8 minutes ;
turn it once during that time. At the same time place in a sauce-
pan 1 pint of young green peas (they should be young and tender) ;
add boiling water enough to barely cover ; add 1 teaspoonful sugar,
and cook till tender ; then add Y4 teaspoonful salt, 7^ tablespoonful
butter, and continue to cook 2 minutes, adding 2 tablespoonfuls
cream. Gut the shad roe into 6 pieces, arrange them in the center
on a warm dish, pour over the peas, and sprinkle 1 teaspoonful fine-
chopped parsley over ; lay the shad fillets in a circle around the edge
of dish, 1 piece overlapping the other, and serve.
Fillet of Shad h la Bomaine.— Procure a fine fresh shad
weighing about 4 pounds ; split it down the entire back, cut it in
half, remove all the bones ; cut the meat into 6 square pieces, cut
each piece bias through the center to make 12 pieces ; trim the
SHAD, SOl
jomers nicely, season with 1 tablespoonf al seasoning salt eyenly dis-
tributed oyer both sides of the fish, sprinkle over the juice of 1
lemon, lay the fish in a bowl with Ya bunch fresh parsley and 1 sprig
of thyme ; coyer and let stand 3*0 minutes ; then remoye, wipe the
fillets dry, and dust lightly with flour. Beat up 1 egg in a soup-
plate, take each fillet separately on a larding needle, dip first in the
egg, then roll in freshly grated bread crumbs ; when all are prepared
in this way place a frying pan oyer the fire with 1 tablespoonful
lard, 1 tablespoonful butter ; when hot put in as many shad pieces
as will conyeniently go in the pan, and fry light brown on both
sides. In the meantime break y^ pound of spaghetti into pieces,
put it in a saucepan oyer the fire, coyer with boiling water, add Yj
tablespoonful salt, and boil till tender. Place a saucepan with 1
tablespoonful butter or oliye oil oyer the fire, add 2 tablespoonf uls
fine-chopped onion, Yt cloye of bruised garlic, cook 5 minutes with-
out browning; then add Y^ cupful fine-chopped mushrooms, stit
and cook 5 minutes longer ; add 1 can of tomatoes, 1 teaspoonful
salt, 1 ✪ Shad à la Castellano
Page 134 · 2 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Shad k I'AUemande. — Select a fine roe shad, clean and split
it down the back, take out the roe, remove all the bones, and cat it
in half ; remove the skin and cut the fish into 12 equal-sized pieces;
trim them half heart shape. Mix 1 tablespoonful salt with 1 tea-
spoonful pepper, sprinkle this equally divided over the fish on both
sides, brush each piece over with melted butter or olive oil, drop
over the juice of 1 lemon, lay the fillets in a covered dish with 1
sliced onion and Y4 bunch parsley ; cover and stand 30 minutes.
In the meantime place a frying kettle with lard over the fire ; beat
2 eggs in a bowl until light ; wipe the fish fillets dry with a soft
towel ; roll in flour, take each piece separately on a fork, dip in the
beaten egg, shake it for a second, drop into the boiling fat, and
fry to a delicate brown ; then remove, lay the fish on blotting paper
to absorb the grease, and place it in a warm place till ready to serve.
Place the roe in a saucepan over the fire ; cover with cold water,
add Vs teaspoonf ul salt, a small bouquet, 1 smaU sliced onion, and 1
teaspoonful vinegar or 2 tablespoonf uls white wine ; as soon as it
begins to boil draw the saucepan to side of stove, and after 5 min-
utes remove the roe, and drain it. Melt 1 tablespoonful butter in a
small deep frying pan, put in the roe, cover and cook 8 minutes ;
turn it once during that time. At the same time place in a sauce-
pan 1 pint of young green peas (they should be young and tender) ;
add boiling water enough to barely cover ; add 1 teaspoonful sugar,
and cook till tender ; then add Y4 teaspoonful salt, 7^ tablespoonful
butter, and continue to cook 2 minutes, adding 2 tablespoonfuls
cream. Gut the shad roe into 6 pieces, arrange them in the center
on a warm dish, pour over the peas, and sprinkle 1 teaspoonful fine-
chopped parsley over ; lay the shad fillets in a circle around the edge
of dish, 1 piece overlapping the other, and serve.
Fillet of Shad h la Bomaine.— Procure a fine fresh shad
weighing about 4 pounds ; split it down the entire back, cut it in
half, remove all the bones ; cut the meat into 6 square pieces, cut
each piece bias through the center to make 12 pieces ; trim the
SHAD, SOl
jomers nicely, season with 1 tablespoonf al seasoning salt eyenly dis-
tributed oyer both sides of the fish, sprinkle over the juice of 1
lemon, lay the fish in a bowl with Ya bunch fresh parsley and 1 sprig
of thyme ; coyer and let stand 3*0 minutes ; then remoye, wipe the
fillets dry, and dust lightly with flour. Beat up 1 egg in a soup-
plate, take each fillet separately on a larding needle, dip first in the
egg, then roll in freshly grated bread crumbs ; when all are prepared
in this way place a frying pan oyer the fire with 1 tablespoonful
lard, 1 tablespoonful butter ; when hot put in as many shad pieces
as will conyeniently go in the pan, and fry light brown on both
sides. In the meantime break y^ pound of spaghetti into pieces,
put it in a saucepan oyer the fire, coyer with boiling water, add Yj
tablespoonful salt, and boil till tender. Place a saucepan with 1
tablespoonful butter or oliye oil oyer the fire, add 2 tablespoonf uls
fine-chopped onion, Yt cloye of bruised garlic, cook 5 minutes with-
out browning; then add Y^ cupful fine-chopped mushrooms, stit
and cook 5 minutes longer ; add 1 can of tomatoes, 1 teaspoonful
salt, 1