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Croquettes of Shad Roe a la Ericsson
From The Swedish, French, American cook book, 1918
Serves 4
For dinner or luncheon, as a fish entree.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 92. The excerpt below is the record exactly as published.
Croquettes of Shad Roe a la Ericsson Croquettes d’ CEufs d’Alose & la Ericsson Steam the shad roe by putting it between two pans with some butter, pepper, and salt; when it is well done, crumb the roe up care¬ fully; add one tablespoon sherry, pepper, salt, and three tablespoons rich thick hot cream sauce
Cook this with the app: pantry check, scaling, and the assistant.