Season with salt and pepper, add a teaspoonful of minced garlic,
and gradually three tablespoonfuls of butter in small bits. Take
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from the fire and add the yolks of three eggs well-beaten. Put the
roe into a serving-dish, cover with the scallops, and freshly grated
horseradish. Pour the sauce over, reheat, and serve.
SHAD ROE A LA MAITRE D'HOTEL
Marinate the roes for an hour in oil and lemon-juice, seasoning
with salt and pepper. Drain, broil, and serve with a Maitre d'Hotel
Sauce to which chopped onion has been added.
SHAD ROE A LA MARYLAND
Put two or three roes in a well-buttered baking-pan, season with
salt and pepper, add half a cupful each of stock and Sherry, spread
the roe with butter, cover, and bake for fifteen minutes. Take
up carefully and thicken the liquid with the yolks of three eggs
beaten smooth with a cupful of cream. Take from the fire, add a
tablespoonful of butter, pour over the roe, garnish with fried
bacon, and serve.
PANNED SHAD ROE
Boil a shad roe for fifteen minutes in salted water, drain, and
break up with a fork. Melt two tablespoonfuls of butter, add the
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shad roe with the yolks of two hard-boiled eggs mashed fine, a
small cupful of bread-crumbs, and pepper, salt, and minced parsley
to season.
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