SARDINE RAREBIT
Toast strips of bread, lay a broiled sardine on each, and keep warm. Melt one tablespoonful of butter, add two tablespoonfuls of grated cheese, and gradually, as the cheese melts, the yolk of an egg beaten smooth with one fourth of a cupful of cream. When smooth and thick, season with salt and Tabasco Sauce; pour over the sardines and serve. Garnish with lemon and parsley.
NINETY-FIVE WAYS TO COOK SHAD
BROILED SHAD—I
Prepare and clean the fish, split, and remove the backbone. Season with salt and pepper, dip in oil, broil carefully, and serve with Maître d'Hôtel Sauce.
BROILED SHAD—II
Marinate the prepared fish for an hour in olive-oil, seasoned with salt, pepper, minced onion, and parsley. Drain and broil, basting with the oil as required. Serve with Maître d'Hôtel Sauce. The onion and parsley may be omitted from the seasoning.
BROILED SHAD—III
Clean the shad, split, remove the backbone and marinate for an hour in oil and lemon-juice, seasoning with salt and pepper. Drain, sprinkle with crumbs, and broil carefully. Serve with Fine Herbs Sauce.