Shad a la Creole

Raise the fillets from a shad, remove the skin, and cut the fish into half inch thick slices; pare them half heart-shape (each one should weigh four ounces after being pared). Cook them in a mirepoix stock with white wine (No. 419), and when done drain off the stock to reduce it with veloute sauce (No. 416). Dress the fillets of shad in a circle, and fill in the empty space with rice a la creole, and surround the fish with fried shad milts or broiled shad roe.

To Prepare Creole Rice.—Have half a pound of washed rice for every shad; set it in a saucepan, moisten with twice as much water, adding two ounces of butter; let boil, and then finish cooking in the oven for twenty minutes; stir into it a little saffron, butter, and lemon juice.