Shad Roes in Ambush

Ingredients

• Two shad roes
• four hard-boiled eggs
• one cup milk
• one tablespoonful flour
• two teaspoonfuls butter
• pepper and salt to taste
• pepper and salt to taste

Method

1. 1

   Lay the roes in boiling water, and let them simmer for ten minutes.

2. 2

   Drain this off, pour cold water upon them, and let them stand in this for ten minutes; then take them out, and set them aside until wanted.

3. 3

   Separate the whites and yolks of the boiled eggs, chop the whites coarsely, and rub the yolks through a sieve.

4. 4

   Make a white sauce by heating the milk and thickening it with the butter and flour rubbed together.

5. 5

   Rub the shad roes to pieces with the back of a spoon, taking care not to crush the eggs too much.

6. 6

   Stir them into half of the white sauce, season, let them stand on the fire long enough to be heated through, and pour into a pudding-dish.

7. 7

   Mix the whites of the eggs with the rest of the sauce, and cover the shad roes with this; last, strew the powdered yolks over the top.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 16. The excerpt below is the record exactly as published.

Shad Roes in Ambush. Potato Croquettes. Dry Toast. Radishes. Tea. Coffee. Shad Roes in Ambush, — Two shad roes, four hard-boiled eggs, one cup milk, one ta- blespoonful flour, two teaspoonfuls butter; pepper and salt to taste

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