Reheat and serve very hot.
SHAD ROES EN BROCHETTE
Parboil shad roes for fifteen minutes, drain, and plunge into cold
water. When cool, cut into small pieces and roll in flour. String
on slender skewers with alternate squares of bacon cut very thin
and broil over a clear fire or cook in the oven until the bacon
is crisp. The flour may be omitted. Serve with melted butter or
Maitre d'Hotel Sauce.
SHAD ROE KROMESKIES
Parboil a shad roe, drain, cool, skin, and cut into small pieces.
Season with salt and pepper, wrap a thin slice of bacon around
each piece, and fasten with a toothpick. Fry in deep fat and serve
with any preferred sauce.
SHAD ROES WITH BROWN BUTTER SAUCE
Boil the roes slowly in salted and acidulated water, drain, and
pour over half a cupful of butter melted and browned, and mixed
with a tablespoonful of vinegar.
[Page 352]
SHAD ROE WITH MUSHROOMS
Boil a shad roe, flake with a fork, and add an equal quantity of
fresh or canned mushrooms cut in small pieces. Cook together a
tablespoonful each of butter and flour and add half a cupful of
cream mixed with the beaten yolks of two eggs. Mix with the mushrooms
and roe. Fill ramekins, sprinkle with crumbs, dot with butter, and
brown in the oven.
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