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ROES, MACKEREL, TIMBALE OF (a la Sefton)

Take the soft roes of four large mackerel. Do not wash the fish, for the roes would then turn black and soft. Put the roes in melted butter, without any salt; let the butter cover them, and either bake them in the oven, or let them stew on a stove. Take care not to break them. When they are done, lay them on a sheet of white paper to drain; dust a little salt over them, and cut them into small dice as neatly as possible. Put these into small pates, which keep hot, and make the following sauce, which is to be put afterwards into the pates. Take two spoonfuls of bechamel, add a small bit of butter with pepper and salt. Refine this sauce with some thick cream. Keep it hot, fill the pates in which the soft roes are, but mind that it is liquid enough to penetrate the roes. Above all, send up quite hot.