Shad Roe Baked with Cream Sauce

Ingredients

• two table-spoonfuls of butter
• two level table-spoonfuls of flour
• one pint of milk
• a teaspoonful of salt
• half a teaspoonful of pepper
• four table-spoonfuls of the sauce

Method

1. 1

   Boil and cool the roe.

2. 2

   In a frying-pan, melt butter, add flour, stir until brown, then gradually add milk while stirring.

3. 3

   Add salt and pepper, boil once, and set aside.

4. 4

   Butter a tin plate, place roe, season, pour sauce over, and bake in a moderately hot oven for 45 minutes, basting every 15 minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 105. The excerpt below is the record exactly as published.

Shad Roe Baked with Cream Sauce. Boil and cool the roe in the same manner as for frying. Put two table-spoonfuls of butter in a frying-pan, and set the pan on the stove. When the butter becomes hot, add two level table-spoonfuls of flour. Stir until the flour becomes brown ; then draw the pan back to a cooler place, and gradually pour into it one pint of milk, stirring all the time. Add a teaspoonful of salt and half a teaspoonful of pepper. Boil up once ; then pour into a bowl, and set in a warm place. Butter a tin plate, and place the roe on it. Season well with salt and pepper. Pour four table-spoonfuls of the sauce

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