Serve with any preferred sauce.
SHAD ROE CROQUETTES--VI
Simmer two shad roes in salted boiling water for fifteen minutes.
Take from the fire, drain, skin, and mash. Cook together one
tablespoonful of butter and two of flour, add gradually one cupful
of boiling cream, and cook until thick, stirring constantly. Take
from the fire, add the yolks of two eggs, the mashed roe, one
tablespoonful each of lemon-juice and minced parsley, and salt,
pepper, cayenne, and grated nutmeg to season. Cool, shape into
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croquettes, dip in egg and crumbs, and put into the ice-box for an
hour. Fry in deep fat and serve with Tartar Sauce.
SHAD ROE CROQUETTES--VII
Boil the roe of a large shad until done, drain, mash, and mix with
half a cupful of bread-crumbs, a beaten egg, two tablespoonfuls of
melted butter, and salt and paprika to season. Shape into small
flat cakes and saute in melted butter, or dip in egg and crumbs
and fry in deep fat. Serve with any preferred sauce.
SHAD ROE CROQUETTES--VIII
Parboil the roes in salted and acidulated water, drain, and plunge
into ice-water to cool. Drain and flake with a fork. Cook together
two tablespoonfuls each of butter and flour, add a cupful of milk
and cook until thick, stirring constantly.
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