Alose à l’Oseille

The alose or shad is a bony fish, and various traditional ways of preparing it are supposed to result in some of the tiresome small bones melting away. Some believe that cognac will best perform this function, as in the recipe on the next page. Others believe that sorrel does the trick, by virtue of what one English author has called ‘its grateful acidity’. The matter is dubious, although there is some experimental evidence to support the idea. What is cer