Mackerel Roe, Egg Sauce

Ingredients

• two tablespoons butter
• two tablespoons flour
• one cup milk
• one-fourth teaspoon salt
• a few grains cayenne
• one teaspoon lemon juice
• yolks of two eggs

Method

1. 1

   Sauté mackerel roes.

2. 2

   Melt butter, add flour, and gradually pour in milk.

3. 3

   Season with salt, cayenne, and lemon juice.

4. 4

   Just before serving, add beaten yolks and pour over roes.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 21. The excerpt below is the record exactly as published.

Mackerel Roe, Egg Sauce Saut6 two mackerel roes. Melt two table- spoons butter, add two tablespoons flour, and pour on gradually one cup milk. Season with one-fourth teaspoon salt, a few grains cayenne, one teaspoon lemon juice, and just before serv- ing add the yolks of two eggs slightly beaten. Pour over roes. Venison Steak Remove fat and trim slices of venison. Sprinkle with salt and pepper, and put into a hot, slightly buttered blazer. Sear on one side, turn and sear other side. Cook four minutes, turning frequently. Spread with Maitre d'Hotel Butter. Venison Steak with Currant Jelly Cook venison steak and remove from blazer. Melt one and one-half tablespoons butter, add a few grains paprika and two tablespoons cur- rant jelly, and as soon as jelly has melted pour sauce over steak. With the Epicure Venison Cutlets with Apples Wipe, core, and cut in one-half inch slices four sour apples. Sprinkle with powdered sugar and cover with port wine ; let stand one hour, drain, and saute in butter. Cut venison steak in pieces for serving, sprinkle with salt and pepper, and cook in a hot, buttered blazer, four minutes. Melt three tablespoons butter, add wine drained from apples and twelve candied cherries cut in halves. Reheat cutlets in sauce, and serve with apples. Frankfort Sausages Cook four sausages in boiling water to cover, twenty minutes ; drain and cut in pieces. Re- heat in a white sauce made of one and one-half tablespoons each flour and butter and one cup milk. Season with salt and pepper. Fried Sausages Cut large sausages in one-fourth inch slices, put into a hot blazer, and cook until heated and slightly browned on both sides. Spread with Horse-radish Mustard and serve on circular pieces of toast. "3 Chafing Dish Possibilities Bean Rarebit Melt two tablespoons butter

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