ESCALLOPED SHAD ROE--II

Prepare according to directions given above, sprinkling crumbs on each layer of Cream Sauce, and adding grated cheese to the crumbs on top.

ESCALLOPED SHAD ROE--III

Boil the roes in salted and acidulated water, plunge into cold water, cool, drain, wipe dry, and mash. Add the chopped yolks of three hard-boiled eggs to a cupful of well seasoned Drawn-b.u.t.ter Sauce. Mix the sauce with the roes. b.u.t.ter a baking-dish, sprinkle with seasoned crumbs, add the roe mixture, cover with crumbs, dot with b.u.t.ter, and brown in the oven.

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ESCALLOPED SHAD ROE--IV

Parboil in salted water the roes of two shad, drain, plunge into ice-water for ten minutes, drain, wipe dry, and flake with a fork. Add the yolks of three hard-boiled eggs rubbed smooth with a teaspoonful of anchovy paste and the juice of half a lemon. Add also one cupful of bread-crumbs, salt, cayenne, and minced parsley to season, and one cupful of Drawn-b.u.t.ter Sauce. b.u.t.ter a baking-pan, sprinkle with crumbs, fill with the mixture, cover with crumbs, dot with b.u.t.ter, and brown in the oven.

SHAD ROE CROQUETTES--I

Boil the roe for fifteen minutes in salted water, drain, and mash.

Cook together two tablespoonfuls each of b.u.t.ter and corn-starch, add two cupfuls of hot cream, and cook until thick, stirring constantly.

Take from the fire, add the mashed roe, and salt, cayenne, grated nutmeg, and lemon-juice to season. Cool, shape into croquettes, dip in egg and crumbs, and fry in deep fat. Serve with any preferred sauce.

SHAD ROE CROQUETTES--II

Simmer shad roes in salted boiling water for [Page 346]

fifteen minutes, drain, and plunge into cold water. When cold, drain, dry, cut into slices two inches thick, season with salt, pepper, and lemon-juice, dip in egg, roll in crumbs, fry in deep fat, and serve with Tartar Sauce.

SHAD ROE CROQUETTES--III

Boil the roe, cool, skin, and mash fine. Cook together one tablespoonful of b.u.t.ter and two of flour, and add one-half cupful of cream and one-half cupful of stock. Cook until thick, stirring constantly.

Take from the fire, add the yolks of two well-beaten eggs, and the mashed roe, and cool. Season with salt, pepper, lemon-juice, and minced parsley, shape into croquettes, dip in egg and crumbs, and fry in deep fat. Serve with Hollandaise Sauce.

SHAD ROE CROQUETTES--IV

Parboil two shad roes, drain, cool, skin, and mash. Cook together one tablespoonful of b.u.t.ter and two of flour, add one cupful of boiling cream or milk, and cook until thick, stirring constantly.

Take from the fire, add the beaten yolks of two eggs, and minced parsley, lemon-juice, grated nutmeg, salt, pepper, and cayenne to taste. Reheat, stir until thick, add the mashed shad roe, mix thoroughly, and cool. Shape into croquettes, dip in egg and crumbs, [Page 347]

fry in deep fat, and serve with Tartar Sauce.

SHAD ROE CROQUETTES--V

Cook the roe in boiling salted and acidulated water for fifteen minutes, drain, and mash. Beat together one-fourth cupful each of corn-starch and b.u.t.ter, add one and one half cupfuls of hot cream, and cook for ten minutes, stirring constantly. Take from the fire, add the juice of half a lemon, a grating of nutmeg, salt and paprika to season, the mashed roe, and a few chopped mushrooms fried. Cool, shape into croquettes, dip in egg and crumbs, and fry in deep fat. 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 b.u.t.ter 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 [Page 348]

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 b.u.t.ter, and salt and paprika to season. Shape into small flat cakes and saute in melted b.u.t.ter, 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 b.u.t.ter and flour, add a cupful of milk and cook until thick, stirring constantly. 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.

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SHAD ROE a LA BALTIMORE

Put two or three roes into a well-b.u.t.tered baking-dish, sprinkle with salt and pepper, add a cupful and a half of stock, and two tablespoonfuls of b.u.t.ter. 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 b.u.t.ter 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 b.u.t.ter and flour, add a cupful of the water in which the scallops were boiled, and cook until thick, stirring constantly.

Season with salt and pepper, add a teaspoonful of minced garlic, and gradually three tablespoonfuls of b.u.t.ter in small bits. Take [Page 350]

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-b.u.t.tered baking-pan, season with salt and pepper, add half a cupful each of stock and Sherry, spread the roe with b.u.t.ter, 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 b.u.t.ter, 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 b.u.t.ter, add the [Page 351]

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. 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 b.u.t.ter 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 b.u.t.tER SAUCE

Boil the roes slowly in salted and acidulated water, drain, and pour over half a cupful of b.u.t.ter melted and browned, and mixed with a tablespoonful of vinegar.

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SHAD ROE WITH MUSHROOMS

Boil a shad roe, flake with a fork, and add an equal quant.i.ty of fresh or canned mushrooms cut in small pieces. Cook together a tablespoonful each of b.u.t.ter 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 b.u.t.ter, and brown in the oven.

CREAMED SHAD ROE WITH MUSHROOMS

Parboil a shad roe, plunge into cold water, drain, cool, cut into squares, and saute in b.u.t.ter until brown. Season with salt and pepper and add half a cupful of cooked mushrooms and one cupful of boiling cream. Thicken with a teaspoonful of flour rubbed smooth with a little cold cream, season with salt and red pepper, and serve very hot.