The Swedish, French, American cook book

Select nice shad roe; clean and put in a frying pan with two tablespoons butter, one tablespoon bacon fat (if at hand), pepper and salt; let cook until well done on one side; then turn [be careful not to burn]; add three spoons sherry in the pan and let shad roe stew for about ten minutes longer; then make a nice glaze from one cup of boullion; thicken with a tablespoon cornstarch; color with kitchen bouquet; flavor with sherry; glaze the roe. Arrange on a platter on a bias, half the roe lower than the other, decorate with a strip of cream sauce all around. Garnish with lemons and parsley. Serve with a rich truffle sauce. Shad Roe ( (Eufs d’ Alose) a la Supreme Fry the shad roe in butter, sherry, pepper, and salt. In the meantime, make a rich supreme sauce. When the shad roe is done cover with supreme sauce and decorate with chopped truffles crosswise. Serve on a platter, bias, with a brown truffle sauce made in the pan that the shad roe was fried in. Garnish with parsley and lemons. If shad roe is glazed this way with a cream sauce flavored with lemon it is then called Shad Roe allemande. Shad Roe ( CEufs d’ Alose) a la Perigord Fry the shad roe in butter, sherry, pepper, and salt until well settled; then cover with a rich Perigord sauce; put in the oven, uncovered, and bake until well done — till the sauce on top becomes glossy; then take it out; decorate with a strip of cream sauce all around the roe and serve on a silver platter, on a bias, with supreme sauce. Garnish with parsley. Fish entree for luncheon or dinner. Broiled Shad Roe with Shirred Butter CEufs d’Alose grilles au Beurre Select a nice shad roe; wash, and clean well; put in a pan with some butter, pepper, salt, and a little sherry; put into oven; when settled, put it on a broiler and broil for about ten to twelve minutes — until it is golden brown. In the meantime, melt some good butter; put the roe on a platter — on a bias, one little lower than the other, to make it look artistic; pour some melted butter over the roe; sprinkle it with some fine-chopped parsley; and garnish with fried parsley. Serve with tomato cucumber salad as a fish dish for luncheon or dinner. Fried Shad Roe ( CEufs d’Alose frits ) a la Tartare Wash the roe well; put it on a cloth to dry; sprinkle it with pepper and salt; dip in egg, then in bread crumbs, and fry in salad oil; when done, squeeze some lemon juice over it. Arrange on a platter, on a bias, with tartare sauce that is filled in baskets of lemons placed on top of slices of tomatoes all around the shad roe. Garnish with some parsley. Serve for breakfast, luncheon, or dinner. Souffle of Shad Roe ( CEufs d’Alose souffles ) a la Edla Dolgren Butter small individual double moulds; decorate the half of the mould with truffles as a daisy, or any design desired. Fill with mousse of shad roe; double the mould; put in hot water and cook for about eight to twelve minutes — well covered — in a slow oven. Arrange on a paper doily or napkin. Garnish with parsley and lemon and serve with a nice white truffle sauce. Fish entree for luncheon or dinner. Croquettes of Shad Roe a la Ericsson Croquettes d’ CEufs d’Alose & la Ericsson