Scalloped Carp’s Roe

Ingredients

• a Carp’s roe
• salted water
• a little white thickening
• white wine
• a bunch of sweet herbs
• boiled mushrooms
• a large lump of butter
• fried breadcrumbs

Method

1. 1

   Trim, clean, and blanch a Carp’s roe; put it into a saucepan with salted water and vinegar, and boil until quite done.

2. 2

   Take it out, drain, chop up small, put into another saucepan with a little white thickening and white wine, pour in a little of the water in which a few mushrooms have previously been boiled, add a bunch of sweet herbs, and sprinkle over salt and pepper to taste.

3. 3

   Set the saucepan on the fire, and as soon as the liquor thickens add the boiled mushrooms cut in slices, together with a few cooked crayfish tails.

4. 4

   When the whole is done, take out the bunch of herbs, mix in a large lump of butter, put the mixture into scallop-shells, cover over with grated fried bread or crust, place the shells in a moderate oven, and brown the surface.

5. 5

   Take them out when done, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 158. The excerpt below is the record exactly as published.

Scalloped Carp’s Roe. — (1) Trim, clean, and blanch a Carp’s roe ; put it into a saucepan with salted water and vinegar, and boil until quite done. Take it out, drain, chop up small, put into another saucepan with a little white thickening and white wine, pour in a little of the water in which a few mushrooms have previously been boiled, add a bunch of sweet herbs, and sprinkle over salt and pepper to taste. Set the saucepan on the fire, and as soon as the liquor thickens add the boiled mushrooms cut in slices, together with a few cooked crayfish tails. When the whole is done, take out the bunch of herbs, mix in a large lump of butter, put the mixture into scallop- shells, cover over with grated fried bread or crust, place the shells in a moderate oven, and brown the surface. Take them out when done, and serve. (2) Take some soft roes of Carp, prepare them as for Boiled Carp Soft-roes, and cut them into small dice. Prepare some veloute sauce, together with some essence of mushrooms, adding a little butter to thicken, and then put in the small dice. Fill seme table or scallop shells (coquilles) with the meat, sprinkle over fried breadcrumbs

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