|Palm Readings.org - Download the EBook Palm Reading|| Informational|
Other Recipes from FISHForce Meat Balls For Chowder
Oysters A La Marechale
Shrimp Or Oyster Curry
Shrimps A La Bordelaise
Shrimps With Tomato
Saute Of Shrimps
Crab A La Creole
Sole A La Normandie
Filet Of Sole A La Bohemian
Flounders A La Magouze
Salmon A La Melville
Bacalas A La Viscaina
Sardines With Cheese
Scalloped Fish Roe
Shad, April To June.
To Clean Fish
To Open Fish
BAKED SHAD(Fish) - (The International Jewish Cook Book)
Clean and split a three-pound shad. Place in a buttered dripping pan.
Sprinkle with salt and pepper, brush with melted butter and bake in a
hot oven thirty minutes.
BAKED SHADFrom MRS. JAMES R. DEANE, of California, Lady Manager.
Skin the fish and cut flesh into filets; put the skin and bones into a
saucepan with water enough to cover them; let this boil to make the
stock for the gravy. Now wipe the filets dry and roll them up with the
skin side inward to make them stand firm; place the filets on a
buttered baking tin, first rolling them into bread crumbs. When ready
to cook, squeeze over each filet about a teaspoonful lemon juice and
put on each a piece of Maître d'Hotel butter; cover with a buttered
paper and cook about ten minutes.
_To Make Maître d'Hotel Butter_--Work one tablespoonful of butter
to a cream; squeeze in the juice of one-half a lemon; one-quarter
saltspoonful cayenne; one tablespoonful finely chopped parsley. Put
butter on ice to cool before using.
_Sauce for this Dish_--Two tablespoonfuls of butter, melted; two
tablespoonfuls of flour, stirred into the butter and cook for ten
minutes. Then put in a small pinch of cayenne pepper and a cupful of
fish stock and cook for ten minutes. Then put in juice of one-half
lemon, a tablespoonful of finely chopped parsley, and just before
serving put in two tablespoonfuls of cream.
Viewed 1631 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookChicken À La Italienne
Boned Smelts, SautÉd
Sweet EntrÉe Of Ripe Peaches
Fillet Of Sole À La Mouquin
Baked Bass À La Wellington
Gansleber PurÉe In Sulz
Baba À La Parisienne
Pudding À La Grande Belle
Anchovy CanapÉs With Tomatoes
Fillet De Sole À La Creole
Chicken À La Sweetbread
Duck À La Mode In Jelly
Eggs À La Mexicana
|Home Made Cookies.ca|