Add also one cupful
of bread-crumbs, salt, cayenne, and minced parsley to season, and
one cupful of Drawn-Butter Sauce. Butter a baking-pan, sprinkle
with crumbs, fill with the mixture, cover with crumbs, dot with
butter, and brown in the oven.
SHAD ROE CROQUETTES--I
Boil the roe for fifteen minutes in salted water, drain, and mash.
Cook together two tablespoonfuls each of butter and corn-starch, add
two cupfuls of hot cream, and cook until thick, stirring constantly.
Take from the fire, add the mashed roe, and salt, cayenne, grated
nutmeg, and lemon-juice to season. Cool, shape into croquettes, dip
in egg and crumbs, and fry in deep fat. Serve with any preferred
sauce.
SHAD ROE CROQUETTES--II
Simmer shad roes in salted boiling water for
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fifteen minutes, drain, and plunge into cold water. When cold,
drain, dry, cut into slices two inches thick, season with salt,
pepper, and lemon-juice, dip in egg, roll in crumbs, fry in deep
fat, and serve with Tartar Sauce.
SHAD ROE CROQUETTES--III
Boil the roe, cool, skin, and mash fine. Cook together one tablespoonful
of butter and two of flour, and add one-half cupful of cream and
one-half cupful of stock. Cook until thick, stirring constantly.
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