Herring Roes, Baked

Ingredients

• Eight fresh soft roes
• 3 tablespoonsful of thick brown sauce
• i tablespoonful of lemon-juice
• a few drops of anchovy essence
• i>^ ozs. of butter
• 4 coarsely chopped button mushrooms
• i very finely chopped shallot
• y^ a teaspoonful of finely chopped parsley
• lightly browned breadcrumbs
• 8 round or oval china or paper souffle cases

Method

1. 1

   Brush the inside of the cases with clarified butter.

2. 2

   Heat butter in a small stew-pan, fry mushrooms, shallot, and parsley lightly, then drain off the butter.

3. 3

   Add brown sauce, lemon juice, and anchovy essence to the mushrooms, season to taste, and pour a small teaspoonful into each case.

4. 4

   Toss the roes gently until lightly browned, place one in each case, cover with the remainder of the sauce, add breadcrumbs, and bake for 6 or 7 minutes.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 9. The excerpt below is the record exactly as published.

HERRING ROES, BAKED (Manx) jEight fresh soft roes, 3 tablespoonsful of thick brown sauce, i tablespoonful of lemon-juice, a few drops of anchovy essence, i>^ ozs. of butter, 4 coarsely chopped button mushrooms, i very finely chopped shallot, y^ a teaspoonful of finely chopped parsley, lightly browned breadcrumbs, 8 round or oval china or paper souffle cases

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