Shad Roe

Ingredients

• Clean a shad roe
• cook in boiling, salted, acidulated water
• melt four tablespoonfuls of butter
• add two tablespoonfuls of lemon juice
• add the yolks of two hard-boiled eggs mashed fine
• one-half cup full of dried, grated bread crumbs
• one teaspoonful of salt
• one-eighth teaspoonful pepper

Method

1. 1

   Clean and cook shad roe in boiling salted water, drain, and separate.

2. 2

   Chill, then mix with melted butter and lemon juice.

3. 3

   Add mashed egg yolks, bread crumbs, salt, and pepper.

4. 4

   Stir and serve hot on toast strips.

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 2. The excerpt below is the record exactly as published.

SHAD ROE Clean a shad roe and cook in boiling, salted, acidulated water, drain, remove the membrane, and separate the roe into zr pieces. Break up lightly with a fork. Chill thoroughly. Meanwhile melt four tablespoonfuls of butter in a saucepan and add two tablespoonfuls of lemon juice; mix and add the roe. Add the yolks of two hard-boiled eggs mashed fine, one- half cup full of dried, grated bread crumbs, one teaspoonful of salt and one-eighth teaspoonful pepper

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