Scalloped Roe
Boil as for fried roe, drain, and break the roe up lightly with a fork. Make a white sauce. Sprinkle a layer of roe in a baking-dish; add one-half the yolk of an egg, well beaten, dropping it over the top of the roe; next sprinkle lightly with finely chopped parsley; salt and pepper to taste and a few drops of lemon juice, and then add a layer of the white sauce. Repeat the layers of roe, egg, seasoning and sauce, cover with bread crumbs and bits of butter, and bake until brown. If a large dish is required, use with the roe any cold flaked fish left from a former meal. Various kinds of roe may be prepared the same as shad roe. 25 25