Cookery for every household

Wash the roes, dry them and cut them in convenient-sized pieces. Make some butter very hot in a frying pan, put in the pieces of roe, and fry them lightly. Then season them rather highly with pepper, salt, and a few drops of lemon juice. Have ready some fingers or rounds of hot buttered toast, lay the roe on them, and place in the oven a few minutes. Serve garnished with parsley. Notes. — If liked, the pieces of toast may be spread with a little anchovy paste before putting on the roe ; or a little grated Parmesan may be sprinkled over the croutes before putting them in the oven. Preserved herring roes may be used instead of fresh ones ; these will not require frying, but they must be made thoroughly hot in the oven. 2369. Herring Roes on Toast, 2 (Laitances de Harengs sur Crofltes) 2 or 3 hard herring roes. 1 tea-sp. anchovy essence. 1 table-sp. butter. Seasoning. Hot buttered toast. Chopped parsley. Coralline pepper. Wash the herring roes and cook them in the oven with a small quantity of butter. Then pound them or mash them up with the anchovy essence and enough melted butter or cream to make a paste. Season highly with cayenne, and add a squeeze of lemon juice. Spread this mixture thickly on little rounds or fingers of hot buttered toast, and make the croutes very hot in the oven. Sprinkle them alternately with chopped parsley and coralline pepper and serve at once. 2370. Herring Roes with Mushrooms (Laitances aux Champignons) 2 or 3 hard roes. Salt. Pepper. Lemon juice. A little butter. 6 or 7 mushrooms. 6 or 7 fried croutes of bread. Cook the roes and then chop them, removing any skin. Season well with pepper, salt, and lemon juice, and add enough melted butter or a little cream to bind all together. Spread this mixture rather thickly on croutes of fried bread or rounds of hot buttered toast, and put a fried or grilled mushroom on the top. Serve very hot. 2371. Lax Croutes (Croutes a la Norvegienne) Lax. Croutes of fried bread. Shrimp or anchovy paste. Seasoning. Horse radish. Lax is a preparation of salmon cut in small thin pieces and preserved in oil. Prepare some ovalshaped croutes of fried bread and spread them thinly with shrimp or anchovy paste. Drain and wipe some lax and arrange it neatly on the crofites. Season to taste, cover with a piece of greased paper, and make all thoroughly hot in the oven. Then garnish each croute with a little finely-shred horse-radish, and serve at once. 2372. Devilled Lax Water biscuits. I Pepper. Salt. Salad oil. | Lax. Devil paste. Dip the required number of water biscuits in salad oil, sprinkle them with salt and black or eayenne pepper, and toast them brown on both sides. Drain some lax, cut it in small pieces, and lay some on the top of each biscuit. Cover with devil paste (see Recipe 763), and place the croutes in a hot oven for a few minutes. Serve very hot. 2373. Lobster Bouchees (Bouchees de Homard) 1 table-sp. cooked lobster. 1 dessert-sp. butter. 1 tea-sp. flour. 1 egg- 1 tea-sp. anchovy sauce. 1 tea-sp. tarragon vinegar. Cayenne. Salt. Pastry cases.