Shad Roe with Bacon

Ingredients

• six slices of bacon
• yolks of two hard-boiled eggs
• one-half teaspoon mustard
• one-fourth teaspoon salt
• one-eighth teaspoon paprika
• three-fourths teaspoon lemon juice
• thick cream

Method

1. 1

   Trim bacon and cook until browned.

2. 2

   Cook shad roe as for Shad Roe with Tomato Sauce.

3. 3

   Mix yolks with mustard, salt, paprika, lemon juice, and enough cream to moisten.

4. 4

   Spread on roe, roll in flour, egg, and crumbs, and sauté in bacon fat.

5. 5

   Serve with bacon.

Nutrition per serving

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 21. The excerpt below is the record exactly as published.

Shad Roe with Bacon Trim six slices of bacon, put into a hot blazer, and cook until well browned. Cook shad roe as for Shad Roe with Tomato Sauce. Rub the yolks of two hard-boiled eggs to a paste, add one-half teaspoon mustard, one-fourth teaspoon 1 10 With the Epicure salt, one-eighth teaspoon paprika, three-fourths teaspoon lemon juice, and enough thick cream to moisten. Spread roe with mixture, roll in flour, egg and crumbs, and saute in bacon fat Serve with the bacon. Ragout of Shad Roe Clean a shad roe and parboil in boiling, salted, acidulated water, to which has been added a slice of onion, a sprig of parsley, and a bit of bay leaf. Drain, and plunge into cold water; remove membrane and separate roe in pieces. Melt three tablespoons butter, add roe, and, when thoroughly heated, one-third cup cream. Season with salt and pepper and just before serving add the yolks of two eggs slightly beaten; if preferred more highly seasoned, add one tablespoon lemon juice, one table- spoon sherry wine, and a slight grating nutmeg. Mackerel Roe with Maitre d' Hotel Butter Prepare and cook mackerel roe same as shad roe. Serve with Maitre d'Hotel Butter. Maitre d'Hotel Butter Cream one-fourth cup butter, add one-half teaspoon salt, one-eighth teaspoon pepper, and in Chafing Dish Possibilities very slowly one-fourth tablespoon lemon juice; then add one-half tablespoon finely chopped parsley. Mackerel Roe, Egg Sauce Saut6 two mackerel roes. Melt two table- spoons butter, add two tablespoons flour, and pour on gradually one cup milk. Season with one-fourth teaspoon salt

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