Put
into a buttered baking-pan with two tablespoonfuls of butter, one
cupful of stock and salt and paprika to season. Bake slowly until
done, strain the liquid and thicken with the yolks of three eggs
beaten with one cupful of cream. Pour over the sauce, and serve
with thin slices of broiled bacon.
BAKED SHAD ROE--IV
Lay the roe in a buttered baking-pan, season, add a little milk,
and bake about fifteen minutes, basting often. Take up, sprinkle
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with lemon-juice, salt, cayenne, and minced parsley, and pour over
a Cream Sauce, to which the yolks of two well-beaten eggs have been
added.
BAKED SHAD ROE--V
Butter a baking-dish, put in two shad roes, season with salt and
pepper, and add half a cupful of white wine. Bake carefully, basting
as required. Chop an onion, two sprigs of parsley, and ten mushrooms.
Fry in butter, add the liquid drained from the fish, and thicken
with a little flour rubbed smooth in cold water. Spread the paste
upon the roe, cover with large fresh mushrooms, sprinkle with crumbs,
dot with butter, and brown in the oven. Serve immediately in the
same dish.
BAKED SHAD ROE--VI
Butter an earthen dish and sprinkle with chopped onion, parsley,
mushrooms, and bread-crumbs.
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