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page 46
PREPARATION.--1st. Clean and wash the shad, notch the flancs (the notches should
be about 2 inches distant and 1/8 inch deep), so that the inside may cook as
well as the outside, place the shad on the dish, sprinkle over some salt and
pepper, and 2 tablespoonsful olive oil. 2d. Let broil, taking care to turn the
fish from time to time to cook it uniformly. For the sauces see Nos. 161, 162,
163, 164.
111. OEUFS D'ALOSE GRILLES.
BROILED SHAD'S ROE.
PROPORTIONS.--For five persons:
Shad roe...........About 11/2 lbs.
Olive oil..........2 tablespoonsful.
Salt and pepper....To suit the taste.
Butter.............1/4 lb.
Hashed parsley.....1 tablespoonful.
Time.--1/4 hour.
PREPARATION.---1st. Handle the roe very carefully so as not to break the skin
which unites the eggs. Sprinkle over, as indicated above, olive oil, let broil
and serve with a maitre d'hôtel; that is to say with 1/4 lb. fresh butter mixed
with 1 tablespoonful hashed parsley with which you cover the eggs as soon as
they have been placed on the dish (warm); this butter shall melt on the eggs.
RED SNAPPER.
112. RED SNAPPER GRILLE.
BROILED RED SNAPPER.
112a Maitre d'Hôtel.
112b Sauce Mayonnaise.
112c Sauce Tartare.
112d Sauce Provencale.
As for the Alose Grillee, No. 110. For the sauces, No. 161, 162, 163, 164.
WHITEFISH.
113. WHITEFISH GRILLE.
BROILED WHITEFISH.
113a Maitre d'Hôtel.
113b Sauce Mayonnaise.
113c Sauce Tartare.
113d Sauce Remoulade.
As for the Black Bass Grille, No. 108.
SOLLE.
114. SOLLE FRITTE.
FRIED SOLE.
As for the Fillets de Truite a la Colbert, No. 74, but the fish to be fried
entire.
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