Shad Roe with Tomato Sauce

Ingredients

• shad roe
• fifteen minutes
• salt
• pepper
• flour
• egg
• crumbs
• butter

Method

1. 1

   Cook shad roe in boiling, salted, acidulated water for 15 minutes.

2. 2

   Drain, cover with cold water, let stand for 5 minutes, drain again, and dry.

3. 3

   Sprinkle with salt and pepper, roll in flour, egg, and crumbs, and sauté in butter.

4. 4

   Serve with Tomato Sauce.

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.

fifteen minutes. Drain, cover with cold water, let stand five minutes, again drain, and dry in a piece of cheese-cloth. Sprinkle with salt and pepper, roll in flour, egg and crumbs, and saute in butter. Serve with Tomato Sauce. 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

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