1432 | Fillets of Shad à la Chas. C. Delmonico.
—Prepare six fillets of shad as for No. 1431, place them on a dish, season with a teaspoonful of salt and half a teaspoonful of pepper, and lay aside until further action. Place the roe of half the shad in a saucepan on the fire with a tablespoonful of butter and a glass of white wine, and let simmer for five minutes, then with a skimmer remove the roe, place it on a dish, remove the skin from all around, and place it back in the pan. Season with a teaspoonful of salt and half a teaspoonful of pepper, and with a fork separate the eggs; add now eight finely chopped mushrooms, a teaspoonful of chopped parsley, and half a teaspoonful of finely chopped chives. Cook for five minutes longer, then pour it into a dish to cool. Heat in a frying-pan on the fire two tablespoonfuls of clarified butter; rapidly place the six fillets in the pan, and fry for a half a minute on each side, but no more. Remove them from the pan with a palette-knife or a cake turner, place on a dish and leave there until further action. Have six double sheets of unruled white paper, cut each in a half-breast shape, eight inches long by four and a half in width, open each half heart paper, which will then represent a full heart-shape form, grease each one well with clarified butter; lay them on a table, one beside another. Prepare twelve very thin slices of cooked ham, one inch square; place one slice over each half-heart paper, right in the centre, place on top of each slice of ham two tablespoonfuls of the preparation waiting for action, then lay a fillet over each garnishing, then again two tablespoonfuls of garnishing over each fillet, and another slice of ham over all. Gently fold the paper over each fillet, then fold each paper in small folds, one inch in width, beginning at the widest part of each paper, coming right down to the end, and then give a sharp twist, so as to firmly close them. When all finished, place them in a tin baking-pan, not in a black one; place in a moderate oven to bake for eight minutes. Remove from out the oven, dress them on a hot dish, one overlapping another, and with the points up, and immediately send to the table.