Glazed Shad Roe with Truffle Sauce a la Octavious

Ingredients

• one cup of boullion
• a tablespoon of cornstarch
• three spoons sherry
• two tablespoons butter
• one tablespoon bacon fat
• pepper
• salt

Method

1. 1

   Select nice shad roe; clean and put in a frying pan with butter, bacon fat, pepper, and salt; let cook until well done on one side; then turn.

2. 2

   Add sherry and let shad roe stew for about ten minutes longer.

3. 3

   Make a glaze from bouillon, thicken with cornstarch, color with kitchen bouquet, flavor with sherry, and glaze the roe.

4. 4

   Arrange on a platter on a bias, decorate with cream sauce, and garnish with lemons and parsley.

5. 5

   Serve with a rich truffle sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 91. The excerpt below is the record exactly as published.

Glazed Shad Roe with Truffle Sauce a la Octavious CEufs d’ Alose places, Sauce Truffes a la Octavious Select nice shad roe; clean and put in a frying pan with two tablespoons butter, one tablespoon bacon fat (if at hand), 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;

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