Shad a la Evers Garnished with Shad Roe Shells

Split a shad through the back, remove the middle bone; fry in butter very finely hashed onions, shallots, and fresh mushrooms; add to this some bread-crumbs after soaking and pressing them, also chopped parsley, butter, and egg-yolks, salt, pepper, and nutmeg. Fill the inside of the shad with this preparation, lay it on a buttered pan, pouring over a little white wine and veloute sauce (No. 415); besprinkle with bread-crumbs, parmesan, and butter, then set it into the oven so that the fish cooks well and browns nicely. When done squeeze over the juice of a lemon, and dredge with chopped parsley. Cover the tops of the shells in the oven, and serve them on napkins the same time as the shad.

For the garnishing use shells of shad's roe, prepared by wrapping the roes in strong buttered paper, and cooking them in a slow oven; remove the paper and adhering skins, and use them to fill well some cleaned scollop shells. Fry a little bread-raspings in butter with the addition of chopped up mushrooms and onions; moisten with a little white wine, add some bechamel (No. 409), and pour this over the filled shells; bestrew the top with bread-crumbs and grated parmesan, besprinkle over a little butter, color them and serve on a dish over a folded napkin.