Shad, Irish Style, Garnished with Shad Roe Croquettes

Split a medium sized shad through the entire length of the back; take out the spinal bone, then season the fish with salt; coat it over with sweet oil and broil it to a fine color, having it at the same time well cooked, then dress it on a hot dish. Garnish around with potato balls five-eighths of an inch in diameter, cooked in salted water, well drained, and covered with a green ravigote sauce (No. 531), sending a sauce-boat of the same to the table. Around the potatoes lay croquettes made of shad's roe, round and flat, the same as below, and serve the whole very hot.

Shad's Roe Croquettes.—Boil a shad's roe in a little mushroom broth, then skin it. Fry in melted butter a little chopped shallot, add to it the roe, some bechamel cream, salt and prepared red pepper (No. 168), reduce and stir in a piece of fresh butter; when this preparation is cold make it into one and a quarter inch croquette balls, flattening them down to half an inch in thickness; dip them in beaten eggs, then in bread-crumbs and fry to a fine golden color, then drain, wipe and dress around the potatoes.