Carp Roe, Fricasseed

Ingredients

• Take five or six roes
• strew over them a little salt
• and pepper
• two table-spoonfuls of finely-chopped parsley
• Melt three ounces of butter
• a dozen small mushrooms
• the juice of a small lemon
• a bundle of sweet herbs
• a wine-glass of white wine
• a lump of butter the size of an egg rolled in flour
• half a cupful of cream or new milk

Method

1. 1

   Melt butter, add roes, mushrooms, lemon juice, and herbs.

2. 2

   Stew gently for 10 minutes, then add white wine and butter.

3. 3

   Simmer for 10 more minutes, remove from heat, and add cream or milk.

4. 4

   Serve hot with sauce over the roes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 317. The excerpt below is the record exactly as published.

Carp Roe, Fricasseed.— Take five or six roes, strew over them a little salt and pepper, and two table-spoonfuls of finely- chopped parsley. JMelt three ounces of butter in a stewpan, and put in the roes with a dozen small mushi'ooms, the juice of a small lemon, and a bundle of sweet herbs. Let them stew gently for ten minutes, then add a wine-glass of white wine, and a lump of butter the size of an egg rolled in flom-. Let these simmer for ten minutes more, draw the pan from the fire for a minute, and add half a cupful of cream or new miU

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