Baked Shad Roe (Northern France)

Ingredients

• two large roes
• i cup of white stock
• a spoonful of sherry
• chopped onion
• parsley
• 3 mushrooms
• some butter

Method

1. 1

   Skin and lay roes on a plate sprinkled with bread-crumbs, onion, parsley, mushrooms, and butter.

2. 2

   Cover with more, pour over stock mixed with sherry, bake for half an hour, strain sauce, thicken, pour over fish, cover with bread-crumbs, and brown in the oven.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 20. The excerpt below is the record exactly as published.

BAKED SHAD ROE. (Northern France.) Skin two large roes and lay them on an earthen plate which has been sprinkled with bread-crumbs, chopped onion, and parsley, 3 mushrooms minced, and some butter. Cover with more of these, and pour over i cup of white stock mixed with a spoonful of sherry

Cook this with the app: pantry check, scaling, and the assistant.