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Shad Roe, Seville

Cut into very fine one-inch julienne strips a small, very red carrot, one medium, white onion and one green pepper; place in a large frying pan with half ounce butter, place the roes on top of vegetables, season with a teaspoon salt and two saltspoons white pepper. Cover the roes with a plate, and let sweat beside a brisk fire for ten minutes. Moisten with a half gill white wine, half gill demi-glace and half gill tomato sauce adding a saltspoon Spanish saffron. Cover again with the plate and set in the oven for thirty-five minutes. Remove, take up the roes with a skimmer, dress on a hot dish, add six finely minced canned mushrooms and six cooked shrimps cut in small pieces to the sauce, lightly mix, boil for four minutes; add half ounce good butter in small bits, lightly mix again, pour the sauce over the roes and serve.