Shad, Brussels Style

Raise the fillets from a shad and remove the skin, then lay the fish on a buttered dish. Mix with two ounces of fresh butter, one ounce of finely chopped fresh mushrooms, pepper, salt, nutmeg, lemon juice and a clove of crushed garlic; cover the fish with this preparation, dredge over bread-crumbs and grated parmesan and pour over a little melted butter. Cook the shad in a hot oven and when done, press over the juice of a lemon; besprinkle with chopped parsley, and cover with a rather light brown sauce (No. 414) made with white wine.