1433 | Fillets of Shad à la Whitelaw Reid.
—Place the six fillets of shad, prepared the same as in No. 1431, on a dish, season with a teaspoonful of salt and half a teaspoonful of pepper. Slice up in julienne shape half a medium-sized, sound peeled onion, and half a well-scraped carrot; place these in a saucepan, with half a teaspoonful of butter, a branch of parsley, a sprig of thyme, half a bay-leaf, four whole peppers, and two cloves; place the pan on the range, and let gently simmer for three minutes; then gently lay one shad roe in the centre of the pan, without breaking it; pour in a half glass of white wine, tightly cover the pan, and let slowly simmer for ten minutes. Remove the roe, place it on a hot dish to keep warm. Add to the carrot two gills of either mushroom liquor, or white broth (No. 99), and let simmer again for five minutes. If using mushroom liquor, season with one teaspoonful of salt; if broth, no salt will be required. Place in a saucepan one tablespoonful of butter with two tablespoonfuls of flour; mix well together for five minutes on the hot range, without browning; gradually add to the latter the stock of the other pan; sharply mix the whole together until it comes to a boil. Place the fillets in a buttered sautoire, with twelve freshly opened, medium-sized oysters—their liquor; tightly cover the pan, and slowly cook on the range for five minutes. Then remove the fillets with a palette knife; arrange three at each side of the roe, one overlapping another. Add twelve mushrooms to the oysters; heat up for one minute; then place at each end of the roe a cluster of both oysters and mushrooms, (six of each). Have the yolk of an egg in a bowl, squeeze into it the juice of half a medium-sized, sound lemon; add then also half a gill of sweet cream; beat well together, then gradually pour into the same bowl three tablespoonfuls of the sauce from the pan, continually stirring meanwhile; then add this to the sauce in the pan, mix the whole well together for one minute. Strain it through a fine sieve, right over the fish, covering all, and then send to the table.