Take from the fire,
season with salt and pepper, add the mashed roes and two eggs
well-beaten. Season with lemon-juice and anchovy paste, reheat, but
do not boil. Cool, shape into croquettes, dip in egg and cracker
crumbs and let stand for an hour before frying in deep fat.
[Page 349]
SHAD ROE A LA BALTIMORE
Put two or three roes into a well-buttered baking-dish, sprinkle
with salt and pepper, add a cupful and a half of stock, and two
tablespoonfuls of butter. Cover and cook in the oven for fifteen
minutes. Take up the roe and add slowly to the liquid the yolks
of three eggs beaten smooth with one cupful of cream. Cook over
hot water until thick, adding two tablespoonfuls of butter and
salt and pepper to season. Pour over the fish, garnish with broiled
bacon and serve.
SHAD ROE A LA BROOKE
Parboil two shad roes, drain, cool, and skin. Put into a saucepan,
cover with white wine, add a clove, a blade of mace, and salt to
season. Simmer for half an hour. Wash and drain two cupfuls of
scallops, put into a saucepan and cover with salted boiling water,
adding a bit of bay-leaf, four whole allspice, and two cloves. Cover
the dish and boil for half an hour. Cook together one tablespoonful
each of butter and flour, add a cupful of the water in which the
scallops were boiled, and cook until thick, stirring constantly.
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