Home › Fish, Eggs, and Sauces › Baked Shad Roe

Baked Shad Roe

(Northern France.) Skin two large roes and lay them on an earthen plate which has been sprinkled with bread-crumbs, chopped onion, and parsley, 3 mushrooms minced, and some butter. Cover with more of these, and pour over 1 cup of white stock mixed with a spoonful of sherry. Bake in the oven 1/2 an hour, drain off the sauce, strain it, and thicken it with flour and butter. Pour it over the fish once more, cover the top with bread-crumbs, and sprinkle lemon juice here and there. Brown it in the oven and serve hot.

MACKEREL (as cooked in the Tyrol.).

Wash and dry 2 fresh mackerel, put in a saucepan with salt, pepper, nutmeg, parsley, and chopped onion, and 2 tablespoonfuls of cider. Cover and cook 1/2 hour, add 1 cup of veal broth, thickened with flour and butter, the yolk of an egg, and a tablespoonful of tarragon vinegar. Strain this sauce, pour over the fish again, dot with bread-crumbs, and bake a light brown. Serve in the same dish in which it is baked. Earthen dishes are always used abroad, red, striped with yellow or black.