Scalloped Fish Roe

Ingredients

• Boil three large roes
• a cup of melted butter
• yolks of three hard-boiled eggs
• teaspoon anchovy paste
• tablespoon chopped parsley
• juice of half a lemon
• a cup of bread crumbs

Method

1. 1

   Boil the roes, cool, and dry.

2. 2

   Mash egg yolks with butter, anchovy paste, parsley, lemon juice, salt, and pepper.

3. 3

   Mix in bread crumbs and broken roe.

4. 4

   Place in a baking dish, cover with bread crumbs and butter, and brown in the oven.

As published

This recipe was extracted from Council cook book (1908), page 10. The excerpt below is the record exactly as published.

Scalloped Fish Roe. Boil three large roes in water with little vinegar for ten minutes. Plunge into cold water; wipe the roe dry. Mash the yolks of three hard-boiled eggs into a cup of melted butter, teaspoon anchovy paste, tablespoon chopped parsley, juice of half a lemon, salt and pepper to taste. Add a cup of bread crumbs

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