Laitances d la Liable

Ingredients

• salt
• lemon juice
• cayenne
• a di’op or two of Tabasco
• a little butter
• well dusted with cayenne
• coralline pepper
• minced chives
• parsley

Method

1. 1

   Season well-washed roes with salt, lemon juice, cayenne, and Tabasco.

2. 2

   Cook in a little butter until nearly crisp.

3. 3

   Serve on hot finger croutons dusted with cayenne, coralline pepper, minced chives, and parsley.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 34. The excerpt below is the record exactly as published.

Laitances d la Liable. — Season some well-washed roes with salt, lemon juice, cayenne, and if liked a di’op or two of Tabasco, and cook till nearly crisp in 72 SALADS, SANDWICHES, &c. a little butter ; tbeu serve at once on very hot finger croutons, well dusted with cayenne and coralline pej)per, Tabasco, or Worcester sauce, and a little minced chives and parsley, and serve very hot. Laitances cl la Sefton. — Cook some herring roes as above, and sieve them whilst hot with washed and boned anchovies (using one of these for four or five roes), then mix lightly into this puree a finely minced gherkin and some stiffl.y whipped cream, and pile this up en pyramide on a biscuit-crisp crouton, and seiwe dusted with lobster coral or coralline pepper

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