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Article Directory: FRIED SHAD ROE--VI
Season the roe, dip it in corn-meal and saute in butter or lard.
Or, parboil, cool, season, dip in beaten egg, then in cracker crumbs
and saute in butter or lard.
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FRIED SHAD ROE--VII
Parboil the shad roes in salted water to which a slice of lemon
and a sprig of parsley have been added. Cool in the liquid, drain,
wipe dry, dip in beaten egg, then in cracker crumbs, and fry brown
in butter. Take up, strain the cooking liquid into the frying-pan,
add a teaspoonful each of Worcestershire and catsup, and bring to
the boil. Thicken with a tablespoonful of flour browned in butter
and made smooth with a little Sherry or Madeira. Bring to the boil,
pour over the roes and serve.
SHAD ROE SAUTE
Plunge a large shad roe into boiling water, then into cold water,
drain, and saute until brown in butter. Add a tablespoonful of
butter to a cupful of cream, bring to the boil, season with salt
and pepper, pour over the fish and serve.
BAKED SHAD ROE--I
Butter a baking-dish and sprinkle thickly with chopped onion, parsley,
and mushrooms. Lay the roes upon it, sprinkle with more onion,
parsley, and mushrooms, season with salt and pepper and dot with
butter. Add half a cupful of white wine and one cupful of white stock.
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Bake carefully, basting as required. Drain, thicken the gravy with
flour cooked in butter, pour over the roes, sprinkle with crumbs, dot
with butter, and brown in the oven. Squeeze lemon-juice over and serve.
BAKED SHAD ROE--II
Boil the shad roe slowly until done. Drain and put into a buttered
baking-dish. Season with salt and pepper, spread with butter, and
dredge thickly with flour. Bake in a moderate oven, basting frequently
with melted butter and hot water.
BAKED SHAD ROE--III
Cover the roe from a large shad with boiling water and drain. Put
into a buttered baking-pan with two tablespoonfuls of butter, one
cupful of stock and salt and paprika to season. Bake slowly until
done, strain the liquid and thicken with the yolks of three eggs
beaten with one cupful of cream. Pour over the sauce, and serve
with thin slices of broiled bacon.
BAKED SHAD ROE--IV
Lay the roe in a buttered baking-pan, season, add a little milk,
and bake about fifteen minutes, basting often. Take up, sprinkle
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with lemon-juice, salt, cayenne, and minced parsley, and pour over
a Cream Sauce, to which the yolks of two well-beaten eggs have been
added.
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