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Baked Shad, Sauce Soubise

Finely chop one white onion and place it in a saucepan with half pint cold milk. Season with half teaspoon salt, two saltspoons cayenne pepper and a teaspoon grated nutmeg and gently boil for fifteen minutes. Heat in a small saucepan one tablespoon melted butter, add one tablespoon flour; stir well, pour the milk into this pan and briskly stir until it comes to a boil. Dilute an egg yolk in two tablespoons cold milk, add it to the same, stir for one minute and remove to the corner of the range, but do not allow it to boil again.

After procuring, remove the principal bones from half a fresh six-pound shad; wipe nicely and place in a lightly buttered pan. Season with a teaspoon salt, half teaspoon paprika; spread half tablespoon melted butter over the surface of the fish, cover with a sheet of lightly buttered paper and set in a brisk oven to bake for thirty minutes. Remove from the oven, lift up the paper, then pour the Soubise sauce over the shad, dredge a tablespoon grated Parmesan cheese over it, reset in the oven and bake for ten minutes longer, or until a nice golden colour. Remove from the oven, carefully lift up the fish with two skimmers, dress on a hot dish decorated all around with very thin slices of lemon and serve.