Sea-Kale
Carême made a discovery in London-seakale, which he denominated sometimes sckals, and sometimes sikėles. "They resemble," he says, "branches of celery, and are to be served like asparagus with a butter Sharp Sauce sauce; but I prefer to serve them with Espagnole." About twenty minutes' boiling.
SHAD may be described as a fresh-water herring, that migrates from the sea to the river, like salmon. Caught in the sea they are not good; taken from certain rivers they are excellent. The rivers of Germany and France abound in the best shad, and there the fish is a favourite. It is curious that even in the fresh water they exhibit their love of the salt. They follow the salt barges of the Seine all the way to Paris in the spring. In England the fish is little known and not much valued. It comes up the Thames, however, in great numbers to spawn ; and in the month of May may be caught in any quantity by the Isle of Dogs. It may be sent to the grill like a herring, and served with mustard or caper sauce, or with a purée of woodsorrel.
It should be added that Cuvier ranks the shad, on account of a deep notch on its upper lip, in a class by itself-distinct from the herring; and that Yarrell follows in the same path.
SHALOT-in French, Eschalote-a diminutive of Ascalon, from whence this onion came. Scallion is from the same source. It resembles garlic in having its bulbs divided into smaller bulbs called cloves, because cloven.
Shalot Sauce is the same as what is called Sharp Sauce or Sauce Piquante, with this only difference-that to the latter there is added pickled gherkins. See Sharp.