Scrambled Eggs with Shad Roes.
When you have shad for dinner scald the roes ten minutes in boiling
water (salted), drain, throw into cold water, leave them there three
minutes, wipe dry, and set in a cold place until you wish to use them.
Cut
[Pg 18] them across into pieces an inch or more wide, roll them in flour,
and fry to a fine brown. Scramble a dish of eggs, pile the roes in the
centre of a heated platter, and dispose the eggs in a sort of hedge all
around them.—From "The National Cook Book.
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