Ragout of Shad Roe

Ingredients

• a shad roe
• three tablespoons butter
• one-third cup cream
• yolks of two eggs
• one tablespoon lemon juice
• one tablespoon sherry wine
• a slight grating nutmeg

Method

1. 1

   Clean shad roe and parboil in boiling, salted, acidulated water with onion, parsley, and bay leaf.

2. 2

   Drain, plunge into cold water, remove membrane, and separate roe.

3. 3

   Melt butter, add roe, and when heated, add cream.

4. 4

   Season with salt and pepper, and add beaten yolks before serving.

5. 5

   For more seasoning, add lemon juice, sherry, and nutmeg.

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.

Ragout of Shad Roe Clean a shad roe and parboil in boiling, salted, acidulated water, to which has been added a slice of onion, a sprig of parsley, and a bit of bay leaf. Drain, and plunge into cold water; remove membrane and separate roe in pieces. Melt three tablespoons butter, add roe, and, when thoroughly heated, one-third cup cream. Season with salt and pepper and just before serving add the yolks of two eggs slightly beaten; if preferred more highly seasoned, add one tablespoon lemon juice, one table- spoon sherry wine, and a slight grating nutmeg

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