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ROES, HERRING, IN CASES (M. Ude's way)

Have a paper case, either round or square-its size must be suited to the dish you are going to use--spread some butter over the bottom. Broil eight very fresh soft-roed herrings, and when well done take out the roes, and put them, without breaking, into the case. Sprinkle over them a little pepper, salt, rasped bread, and finely-chopped parsley; put a few small bits of butter over them in different places, and bake them in a hot oven. When they are done, put a little maitre d'hotel sauce into the case, with the juice of a lemon. Send up quite hot, and very firm. This dish can never be properly prepared if you wash the herrings: scale them very well, and wipe them first with a damp cloth, and afterwards with a dry one, then broil them sharply, so as to keep the soft roe very firm. The case should be made of strong foolscap paper.