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Alose ... L'oseille

1 Shad (uncleaned) 2 pounds
Court bouillon
1 lb Sorrel
2 Egg yolks
1 ts Or 2, tarragon mustard
Pinch of nutmeg
Fresh tarragon leaves (optional)
Sorrel leaf, chopped (optional)


Clean the shad and cook it gently in the court bouillon for about 40 minutes until done.

Meantime, boil the sorrel as though it were spinach (with hardly any water) then use whatever device you favor to turn it into a puree. Combine it with the egg yolks, mustard and nutmeg. If you wish, chop into it a few fresh tarragon leaves, possibly supplemented by a little chopped raw sorrel leaf. Make a bed of the sorrel in a warmed platter, lay the shad on it and serve.


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