Season with salt
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and pepper and continue according to directions given for Shad Roe
Baked in Tomato Sauce.
ESCALLOPED SHAD ROE--I
Boil the roes in salted and acidulated water, drain, and flake
with a fork. Spread a layer of the roe in a shallow buttered
baking-dish, sprinkle with chopped hard-boiled eggs, season with
minced parsley and lemon-juice, add a thin layer of Cream Sauce
and repeat. Cover with buttered crumbs and bake brown.
ESCALLOPED SHAD ROE--II
Prepare according to directions given above, sprinkling crumbs on
each layer of Cream Sauce, and adding grated cheese to the crumbs
on top.
ESCALLOPED SHAD ROE--III
Boil the roes in salted and acidulated water, plunge into cold
water, cool, drain, wipe dry, and mash. Add the chopped yolks of
three hard-boiled eggs to a cupful of well seasoned Drawn-Butter
Sauce. Mix the sauce with the roes. Butter a baking-dish, sprinkle
with seasoned crumbs, add the roe mixture, cover with crumbs, dot
with butter, and brown in the oven.
[Page 345]
ESCALLOPED SHAD ROE--IV
Parboil in salted water the roes of two shad, drain, plunge into
ice-water for ten minutes, drain, wipe dry, and flake with a fork. Add
the yolks of three hard-boiled eggs rubbed smooth with a teaspoonful
of anchovy paste and the juice of half a lemon.
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