Cover with buttered paper and
bake in a moderate oven. Take up the fish, add the juice to a cupful
of Allemande Sauce and tint green with minced parsley and spinach
juice. Pour over the fish and serve.
BROILED SHAD ROE--I
Soak two shad roes for twenty minutes in seasoned olive-oil, drain
and broil. Serve with Maitre d'Hotel Sauce.
BROILED SHAD ROE--II
Wash and dry the roe and broil on a well-greased broiler, rubbing
with butter while broiling. Serve with Maitre d'Hotel Sauce.
[Page 338]
BROILED SHAD ROE--III
Parboil a large shad roe, drain, rub with melted butter, and broil.
Serve with Maitre d'Hotel Sauce.
BROILED SHAD ROE--IV
Parboil the roe for ten minutes in salted water, drain, and plunge
into ice-water for ten minutes. Wipe dry and put on ice for half an
hour. Rub with oil and lemon-juice, broil, and serve with Maitre
d'Hotel Sauce.
BROILED SHAD ROE--V
Wash a shad's roe in cold water, wipe it dry, rub with butter, and
broil. Garnish with lemon and parsley.
BROILED SHAD ROE WITH BACON
Marinate the roe in seasoned oil, broil carefully, surround with
slices of broiled bacon, and serve with Maitre d'Hotel Sauce.
FRIED SHAD ROE--I
Saute in hot lard, turning carefully. Garnish with lemon and parsley.
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