Baked Shad

Pare and scale a small shad, place it on a well buttered deep baking-dish and
season with one pinch of salt and one, half pinch of pepper, adding two finely-chopped
shallots and one-half wineglassful of white wine. Cover the whole with a piece of
buttered paper and cook in a moderate oven for twenty-five minutes. When done,
pour the liquor into a saucepan, add one-half pint of German sauce, a pinch of finelychopped
chervil and a small quantity of spinach : cook for three minutes longer, pour
a little of it through a strainer over the fish and serve the balance in a sauceboat.