Fried Shad Roe a la Tartare

Ingredients

• the roe
• pepper
• salt
• egg
• bread crumbs
• some lemon juice
• tartare sauce
• slices of tomatoes
• some parsley

Method

1. 1

   Wash the roe well, dry it, sprinkle with pepper and salt, dip in egg, then in bread crumbs, and fry in salad oil.

2. 2

   When done, squeeze lemon juice over it.

3. 3

   Arrange on a platter with tartare sauce in lemon baskets on top of tomato slices.

4. 4

   Garnish with parsley.

5. 5

   Serve for breakfast, luncheon, or dinner.

Nutrition per serving

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.

pepper and salt; let cook until well done on one side; then turn [be careful not to burn]; add three spoons sherry in the pan and let shad roe stew for about ten minutes longer; then make a nice glaze from one cup of boullion; thicken with a tablespoon cornstarch; color with kitchen bouquet; flavor with sherry; glaze the roe. Arrange on a platter on a bias, half the roe lower than the other, decorate with a strip of cream sauce all around. Garnish with lemons and parsley. Serve with a rich truffle sauce. Shad Roe ( (Eufs d’ Alose) a la Supreme Fry the shad roe in butter, sherry, pepper, and salt. In the meantime, make a rich supreme sauce. When the shad roe is done cover with supreme sauce and decorate with chopped truffles cross¬ wise. Serve on a platter, bias, with a brown truffle sauce made in the pan that the shad roe was fried in. Garnish with parsley and lemons. If shad roe is glazed this way with a cream sauce flavored with lemon it is then called Shad Roe allemande. Shad Roe ( CEufs d’ Alose) a la Perigord Fry the shad roe in butter, sherry, pepper, and salt until well settled; then cover with a rich Perigord sauce; put in the oven, un¬ covered, and bake until well done — till the sauce on top becomes 64 THE SWEDISH, FRENCH glossy; then take it out; decorate with a strip of cream sauce all around the roe and serve on a silver platter, on a bias, with su¬ preme sauce. Garnish with parsley. Fish entree for luncheon or dinner. Broiled Shad Roe with Shirred Butter CEufs d’Alose grilles au Beurre Select a nice shad roe; wash, and clean well; put in a pan with some butter, pepper, salt, and a little sherry; put into oven; when settled, put it on a broiler and broil for about ten to twelve minutes — until it is golden brown. In the meantime, melt some good butter; put the roe on a platter — on a bias, one little lower than the other, to make it look artistic; pour some melted butter over the roe; sprinkle it with some fine-chopped parsley; and garnish with fried parsley. Serve with tomato cucumber salad as a fish dish for luncheon or dinner. Fried Shad Roe ( CEufs d’Alose frits ) a la Tartare Wash the roe well; put it on a cloth to dry; sprinkle it with pepper and salt; dip in egg, then in bread crumbs, and fry in salad oil; when done, squeeze some lemon juice over it. Arrange on a platter, on a bias, with tartare sauce that is filled in baskets of lemons placed on top of slices of tomatoes all around the shad roe. Garnish with some parsley

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