Shad, vert-pré.

are and scale a small, fine shad, put it on a deep baking-dish, well-buttered, and season with one pinch of salt and half a pinch of pepper, adding two finely chopped shallots and half a glassful of white wine. Cover with a piece of buttered paper, and cook in a moderate oven for twenty-five minutes. When done, put the juice in a saucepan, with half a pint of Allemande sauce (No. 114), a pinch of finely chopped chervil, and a little spinach green (Breton essence, a saltspoonful). Let cook again for three minutes, then pour a little of it, through a Chinese strainer, on the fish, and serve the rest in a separate sauce-bowl.

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