Time.—15 minutes. Average Cost, 1s. 3d. Sufficient for 6 or 7 persons. Seasonable at any time.
Note.—Tinned roes are less expensive, and although their flavour is inferior to that of fresh roes, they answer very well for ordinary purposes. As they are already cooked, they simply require re-heating.
2762.—HERRING ROES, BAKED. (Fr.—Laitance de Harengs au Gratin.)
Ingredients.—8 fresh soft roes, 3 tablespoonfuls of thick brown sauce (see Sauces, No. 233), 1 tablespoonful of lemon-juice, a few drops of anchovy essence, 1½ ozs. of butter, 4 coarsely-chopped button mushrooms, 1 very finely-chopped shallot, ½ a teaspoonful of finely-chopped parsley, lightly-browned breadcrumbs, 8 round or oval china or paper soufflé cases.
Method.—Brush the inside of the cases with clarified butter. Heat 1 oz. of butter in a small stewpan, put in the mushrooms, shallot and parsley, fry lightly, then drain off the butter into a sauté-pan. Add the brown sauce, lemon-juice and anchovy essence to the mushrooms, etc., season to taste, and when hot pour a small teaspoonful into each paper case. Re-heat the butter in the sauté-pan, toss the roes gently over the fire until lightly browned, then place one in each case, and cover them with the remainder of the sauce. Add a thin layer of breadcrumbs, on the top place 2 or 3 morsels of butter, and bake in a quick oven for 6 or 7 minutes. Serve as hot as possible.
Time.—20 minutes. Average Cost, 1s. 6d. Sufficient for 6 or 7 persons. Seasonable at any time.
2763.—HERRING ROE TIT-BITS. (Fr.—Bonnes Bouches de Laitance de Harengs.)
Ingredients.—4 fresh soft roes, bacon, 8 round croûtes of fried bread or buttered toast, anchovy paste, fine strips of pickled gherkin, Krona pepper, lemon-juice, salt.
Method.—Divide the roes in half, fold each half in two, and cut some very thin slices of bacon just large enough to roll round the roe. Sprinkle the inside of each piece of bacon with lemon-juice, Krona pepper and salt, then fold them lightly round the roe and secure the bacon in position with a large pin. Fry in a sauté-pan or bake in a quick oven until nicely browned and crisp. Meanwhile spread the croûtes thinly with anchovy paste, add a few strips of gherkin, cover with a buttered paper, and heat in the oven. When ready to serve, remove the pins, sprinkle with Krona pepper, dish on the croûtes, and send them to table as hot as possible.
Time.—15 minutes. Average Cost, about 1s. Sufficient for 6 or 7 persons. Seasonable at any time.
