CookEat Recipe
Shad with Sorrel Purée
Shad with Sorrel Purée Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3034. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Select one fish-size branch explicitly, verify fish centre≥70°C despite same printed time for both sizes; measure sorrel output. Limites : Shad purchase/bone yield, size-specific roast time and sorrel bed coverage untested.
Method
Steps
Step 1
Make No654 ONCE: stalk and wash its embedded two quarts loose sorrel THREE times, cook covered in half-ounce butter with salt/pepper/sugar ten-minute guide, drain, sieve, add separate recorded finishing butter bits; measure FINISHED hot purée.
Step 2
Choose either a whole 3lb shad OR one 1.5lb shad (printed alternative), clean/incise, rub with oil and season; squeeze half-lemon juice and oven-roast fifty-minute historical guide to fish≥70°C, basting. Spread measured No654 sorrel purée under fish, finish with tablespoon melted butter.
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