"Stuffed shad." There is a variety of ways of preparing stuffed shad. 1) Shad stuffed with roes mixed with white bread, milk, nutmeg and herbs, baked and served with sauce Bercy. 2) Shad stuffed with fish mousseline and braised in red wine. It is then served in the reduced sauce, with butter. 3) Shad stuffed with fish mousseline, baked and coated with sauce Bercy. 4) Shad stuffed with pike forcemeat mixed with fines herbes, poached in red wine and fish stock, reduced and thickened, mixed with sliced mushrooms, poured over the fish and decorated with chopped parsley.
