Herring Roes a la Russe

Ingredients

• Take some soft herring roes
• wash them carefully in cold salt and water
• 3 tablespoonsful of French vinegar
• a pint of water
• 8 to 10 peppercorns
• Cut some peeled cucumber in dice
• mix it with half its bulk in capers
• sprinkle with chopped parsley

Method

1. 1

   Put them in a pie-dish with 3 or 4 laurel leaves.

2. 2

   Boil the vinegar with water and peppercorns, then strain it on to the roes; cover the dish with a piece of greased paper, put it in a moderate oven and let the roes cook for 10 minutes, then remove them from the oven and leave till cold.

3. 3

   Place a tablespoonful on a round of toast in a little pile, put a prepared roe on top, sprinkle with chopped parsley and serve.

4. 4

   The vinegar liquor can be used several times.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 70. The excerpt below is the record exactly as published.

HERRING ROES A LA RUSSE. Laitances (Vharengs a la 1 lusse. Take some soft herring roes, wash them carefully in cold salt and water, then put them in a pie-dish with 3 or 4 laurel leaves. Boil 3 tablespoonsful of French vinegar with a pint of water and 8 to 10 peppercorns, then strain it on to the rocs; cover SAVOURIES. 127 the dish with a piece of greased paper, put it in a moderate oven and let the roes cook for 10 minutes, then remove them from the oven and leave till cold. Cut some peeled cucumber in dice and mix it with half its bulk in capers, season well with salad oil. Place h a tablespoonful on a round of toast in a little pile, put a prepared roe on top, sprinkle with chopped parsley

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