In Provençale.—Clean, prepare, and cut the fish in pieces about two inches long; put about three pounds of it in a saucepan, with a pint of claret; six stalks of parsley, a small onion, a clove of garlic, and six mushrooms, all chopped fine; boil till done, when add four ounces of butter, and two of flour, well kneaded together; boil three minutes longer, and serve warm.
Another way, or à la Chambord.—Stuff the fish with sausage-meat, envelop it in a towel, boil, and serve it with a tomato-sauce.
The same with Sorrel.—Broil the fish, and serve it on a purée of sorrel or of spinach.
It may also be prepared au court bouillon, à la Bretonne, and aux fines herbes, like bass, etc.
Sheep's-head may also be prepared like turbot.
Au Gratin.—The shad, after being cleaned, but not split on the back (as is too often the case, to the shame of the fishmongers who begin by spoiling the fish under the pretence of cleaning it), is placed in a bake-pan, having butter, chopped parsley, mushroom, salt, and pepper, both under and above the fish. For a fish weighing three pounds, add one gill of broth and half as much of white wine; dust the fish with bread-crumbs, and set in a pretty quick oven.
Fifteen minutes afterward, examine it. When done, the fish is dished, a little broth is put in the pan, which is placed on a sharp fire; stir with a spoon or fork so as to detach the bread, etc., that may stick to the pan, then pour this over the fish, and serve warm.
The gravy must be reduced to two or three tablespoonfuls only, for a fish weighing about two pounds.
The fish must be dished carefully in order not to break it.
Sterlet.—This is a fish of the sturgeon family, very plentiful in the Caspian Sea and in many Russian rivers, principally in the Neva and in Lake Ladoga.