Roe Sauce

Ingredients

• 1% shad roe
• 2 tablespoons sherry
• 2 tablespoons white wine
• 1 cup Chicken Stock
• 5 tablespoons butter
• 14 teaspoon beef extract
• salt
• pepper
• Cayenne
• nutmeg
• 4 tablespoons flour

Method

1. 1

   Put roe in small, shallow baking pan.

2. 2

   Sprinkle with salt, pepper, cayenne, and nutmeg.

3. 3

   Add 2 tablespoons butter and wine.

4. 4

   Cover with buttered paper.

5. 5

   Bake 30 minutes.

6. 6

   Remove membranes.

7. 7

   Brown remaining butter, add flour, continue browning.

8. 8

   Pour on stock gradually, while stirring constantly.

9. 9

   Bring to boiling point, add beef extract, roe, and salt to taste.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 93. The excerpt below is the record exactly as published.

ROE SAUCE Clean and split a 3-pound shad. Place in an oiled dripping pan, sprinkle with salt and pepper, brush over with melted butter, and bake 30 minutes in hot oven (400° F.). Serve with Roe Sauce. Roe Sauce 1% shad roe Cayenne 2 tablespoons sherry 4 tablespoons flour 2 tablespoons white wine . 1 cup Chicken Stock (p. 151) 5 tablespoons butter 14 teaspoon beef extract Put roe in small, shallow baking pan. Sprinkle with salt, pepper, cayenne, and nutmeg

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