Shad Roe, Bordelaise

Ingredients

• four shad roe
• a few pieces of butter
• season with salt
• season with pepper
• three very finely chopped shallots
• the juice of one lemon

Method

1. 1

   Place four shad roe in a buttered pan, season with salt and pepper, put a few pieces of butter on top, put in oven and cook for five minutes, basting all the time.

2. 2

   Then sprinkle with three very finely chopped shallots, a little chopped parsley, chervil and chives, and the juice of one lemon.

3. 3

   Bake in oven, and serve on platter with its own sauce.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 118. The excerpt below is the record exactly as published.

Shad roe, Bordelaise Peas and carrots in cream Lettuce and grapefruit salad Jelly roll Demi tasse Potage, Albert. Two-thirds puree of potato soup and one-third very thick Consomme Julienne. Boiled lake trout, pepper sauce. Put two trout in a fish kettle filled with water. Season with salt, add a sliced onion, one carrot, a bouquet garni, and a spoonful of whole black peppers tied in a cheese cloth. Boil until done. Put the fish on a napkin, and garnish with small round boiled potatoes, parsley in branches, and quartered lemons. Serve pepper sauce separate. Pepper sauce. Crush with a bottle on a hardwood table or marble one spoonful of whole black peppers. Put the crushed peppers in a casserole with a glass of white wine. Boil until nearly dry, add a pint of cream sauce, boil a minute, and strain through a cheese cloth. Season with salt. Shad roe, Bordelaise. Place four shad roe in a buttered pan, season with salt and pepper, put a few pieces of butter on top, put in oven and cook for five minutes, basting all the time. Then sprinkle with three very finely chopped shallots, a little chopped parsley, chervil and chives, and the juice of one lemon

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