Fish Roe a la Soyer

Ingredients

• a piece of buttered toast
• half the roe
• a good peeled mushroom
• salt to taste
• pepper to taste
• a little piece of butter
• a little cayenne pepper
• a pinch of grated cheese (Parmesan or any other kind)
• a few breadcrumbs

Method

1. 1

   Place half the roe on top of a piece of buttered toast, put a good peeled mushroom on top, add salt and pepper to taste, and a little piece of butter.

2. 2

   Place the other half of the roe on top of the mushroom, add cayenne pepper, grated cheese, breadcrumbs, and another piece of butter.

3. 3

   Place in paper-bag, seal up, and place on broiler.

4. 4

   Allow 10 minutes in hot oven.

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 22. The excerpt below is the record exactly as published.

Fish Roe a la Soyer. — Place half the roe on top of a piece of buttered toast, put a good peeled mushroom on top, add salt and pepper to taste, and a little piece of butter. 72 SOYER’S PAPER-BAG COOKERY Place the other half of the roe on top of the mushroom, add a little cayenne pepper, a pinch of grated cheese (Parmesan or any other kind), a few breadcrumbs

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