New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-04-21
Fish R0es at Their
Best
By VIRGINIA CARTER LEE

NNE of the gastronomic delights of the
spring season are the delicious fish
roes. While the best known variety is
from the shad those from haddock, cod, pick
erel or mackerel are larger, cheaper, more
easily obtained and very good eating.
All roes of the most perishable nature
and they should be parboled as soon as they
are received from the fish market. Plunge
at once into boiling, sailed water to which q
tablespoonful Of lemon juice or vinegar has
been added. This not only prevents the spoil
ing Of the roe, but renders it firm and less
liable to break and "sputter" during the proc
ess of broiling or frying. Simmer the roe
gently for five minutes, then drain. plunge in
cold water and drain again. AS soon as
cooled put in the ice box until ready to prepare
for the table.
Shad Roe Salad
Gut the roes into Slices sprinkle with salt
ana pepper and marinate in little French
dressing, placing in the ice chest for three or
four hours to chill When ready to make the
salad sprinkle the roe thickly with chopped
watercress, arrange in salad bowl that has
been lined with crisp lettuce leaves and pour
over it mayonnaise dressing, to which is add
ed chopped dill pickle Garnish with stuffed
olives and hard-boiled egg.
Baked Roe With Tomato Sauce
Put half can of tomatoes into saucepan.
with one cupful of stock, a slice of onion. bav
leaf, tablespoonful of butter; salt. pepper and
sugar to taste; cook gently for twenty minutes.
then thlcken with a teaspoonful of cornstarch
dissolved in cold water. Stir constantly INIT,
it boils again and rub through sieve. Take
the roes that have been parboied and cooled
brush over with vegetable oil or butter. sea-
son with salt and paprika and lay in an earth
enware baking dish. Pour half the sauce over
them and bake for half an hour, basting fire.
quently. When done lift out on hot platter.
add the remaining tomato sauce and surround
with border of tiny potato croquettes.
Shad Roe Scramble
After parboiling break in small pieces. nnlx
with three eggs, lightly beaten, two table
spoonsful OF milk or cream, pepper and salt 70
taste and one tablespoonful of chopped parsley.
Heat one tablespoonful of butter in the upper
part OF the chafing dish, turn in the mixture
and STIR constantly over very moderate heat
until the whole is light, creamy mass. Serve
on squares of hot toast
Shad Roe Croquettes
Put the roes from two fish into boiling sailed
water and cook for fifteen minutes When cold
remove the skin and mash with fork, SO that
the little eggs will be separated but not broken.
Scaid one cupful of milk cream and stir into
1T one tablespoonful of butter that has been
blended with two tablespoonfuls of flour. Con-
tlnue to stir until it resembles thick cream
sauce, add the mashed roe, one tablespoonful
of chopped parsley, the juice of half lemon, a
dash of grated nutmeg and pepper and salt to
taste. Have in readiness the beaten yollxs Of
two eggs, add these to the croquette mixture
and cook for moment longer. Turn out on q
large platter and set aside in cold place for
several hours. Form with Toured hands into
small croquettes with egg and bread crumbs and
fry by means of frying basket. in deep, hot
fat Drain for a moment or two on brown
paDer and serve with crisn rashers ~ 1nac0y.