Scalloped Fish Roe

Ingredients

• three large roes
• a very little vinegar
• the yolks of three hard-boiled eggs
• a cup of drawn butter
• salt
• pepper
• chopped parsley
• a teaspoonful of anchovy paste
• the juice of half a lemon
• a cup of bread crumbs

Method

1. 1

   Boil three large roes in water with a very little vinegar for ten minutes.

2. 2

   Remove from the fire and plunge into cold water, wipe the roe dry and break into bits without crushing.

3. 3

   Have ready the yolks of three hard-boiled eggs.

4. 4

   Mash them into a cup of drawn butter with salt, pepper, chopped parsley, a teaspoonful of anchovy paste, the juice of half a lemon, and a cup of bread crumbs.

5. 5

   Mix very lightly with the broken fish roe.

6. 6

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

Nutrition per serving

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 6. The excerpt below is the record exactly as published.

Scalloped Fish Roe Boil three large roes in water with a very little vinegar for ten minutes. Remove from the fire and plunge into cold water, wipe the roe dry and break into bits without crushing. Have ready the yolks of three hard-boiled eggs. Mash them into a cup of drawn butter with salt, pepper, chopped parsley, a teaspoonful of an- chovy paste, the juice of half a lemon and a cup of bread crumbs

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