Alose à Poseille (Shad with Sorrel)
Have your fish dealer remove the scales, clean, and bone a 2 ½ to 3-pound shad. Cut the fish into 6 pieces. Wash 1 pound of sorrel, drain thoroughly, and cut it into julienne. Season the fish with salt and pepper and roll the pieces in flour. Put enough olive oil or clarified butter in a pan to cover the bottom generously and heat until very hot. Sauté the fish in the hot oil for 5 to 6 minutes on each side, or until the pieces are brown on both sides. Butter an earthenware casserole and spread half the sorrel in the bottom, place the slices of fish on it, and cover with the remaining sorrel. Dot with 3 table-spoons butter, broken into small pieces, and add 1 cup dry white wine. Close the casserole and seal the edges of the cover with a roll of dough made by mixing together flour and water. Bring the liquid to a boil and cook in a moderate oven (575° F.) for 1 ¼ to 1 ½ hours. Serve directly from the earthenware casserole.
Navarin d'Agneau aux Primeurs à la Parisienne (Spring Lamb Stew with Vegetables in Season)
Cut 2 ½ pounds of breast of lamb (or neck or shoulder or shoulder chops) into 12 pieces, 2 for each serving, Sea-son the meat with 1 teaspoon salt and a little pepper and sauté it in 2 table-spoons hot beef or pork drippings until well browned on all sides. Do not crowd the meat in the pan or it will steam instead of brown; brown a few pieces at atime if the bottom of the pan is too small to spread all the pieces over it. Drain the fat from the pan, turn the heat very low, and to the meat add 1 clove of garlic, crushed, and 1 teaspoon chopped shallot or onion. Sprinkle 2 tablespoons flour over the meat and cook gently, moving the meat around until the flour takes on a golden color. Add 2 cups water, ½ cup canned tomatoes and 2 fresh tomatoes, chopped, and bring the liquid to a boil, moving the meat around carefully with a wooden spoon or spatula to combine the flour and liquid. Add a faggot made by tying together I stalk of celery, 4 sprigs of parsley, 1 bay leaf, and a little thyme, and cook slowly for about 45 minutes to 1 hour.
While the meat is cooking, cut enough carrots into large dice or olive shapes to measure 1 ½ cups and enough white turnips to measure 1 cup. Parboil the vegetables for a few minutes, drain, and sauté them in butter with a little sugar sprinkled on top. Prepare 12 to 15 small white onions and sauté them in butter with a little sugar until they arc golden brown. Peel 12 to 15 new potatoes.
Remove the meat to a plate and strain the cooking liquid into another pan. Wash the pan in which the meat was cooked and return the meat to it. Skim all the fat from the surface of the liquid. Place the vegetables on top of the meat with the potatoes on top of all and add the strained, skimmed liquid. Bring the liquid again to a boil and simmer the stew for ½ hour. Add 1 cup each of fresh peas and green beans, cut in 1-inch pieces. Cover the pan with a circle of wax paper with a tiny hole in the center to vent the steam, cover the pan, and continue to simmer the stew for 25 to 30 minutes longer. Turn the stew into a serving dish and sprinkle with finely chopped parsley or chopped chives.
Salade d'Asperges (Asparagus Salad)
Use only the tender part of the asparagus and allow 36 stalks for 6 servings. Clean the stalks well, flushing the water through the tips to dislodge any sand in them. Cook the asparagus in boiling salted water until just done, removing it to cold water to chill quickly, and drain by placing it on a napkin that will absorb the water. Hard-cook 2 eggs, chill, and peel them. Chop the eggs and mix them with 1 tablespoon chopped parsley. For each serving, arrange 6 stalks of asparagus on a bed of lettuce, sprinkle with the mixed egg and parsley. and finally with 1 teaspoon French dressing,
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