Thicken with a tablespoonful of flour browned in butter
and made smooth with a little Sherry or Madeira. Bring to the boil,
pour over the roes and serve.
SHAD ROE SAUTE
Plunge a large shad roe into boiling water, then into cold water,
drain, and saute until brown in butter. Add a tablespoonful of
butter to a cupful of cream, bring to the boil, season with salt
and pepper, pour over the fish and serve.
BAKED SHAD ROE--I
Butter a baking-dish and sprinkle thickly with chopped onion, parsley,
and mushrooms. Lay the roes upon it, sprinkle with more onion,
parsley, and mushrooms, season with salt and pepper and dot with
butter. Add half a cupful of white wine and one cupful of white stock.
[Page 341]
Bake carefully, basting as required. Drain, thicken the gravy with
flour cooked in butter, pour over the roes, sprinkle with crumbs, dot
with butter, and brown in the oven. Squeeze lemon-juice over and serve.
BAKED SHAD ROE--II
Boil the shad roe slowly until done. Drain and put into a buttered
baking-dish. Season with salt and pepper, spread with butter, and
dredge thickly with flour. Bake in a moderate oven, basting frequently
with melted butter and hot water.
BAKED SHAD ROE--III
Cover the roe from a large shad with boiling water and drain.
Pages:
238
239
240
241
242
243
244
245
246
247
248
249
250
251
252
253
254
255
256
257
258
259
260
261
262