Roe Croquettes Recipe

Instructions

1. Boil the roe as for frying; when cool, remove the skin and mash it with a fork.
2. To 2 shadroes allow a half cup of cream and a half cup of thick stock.
3. Rub together 1 tablespoon of butter and 2 of flour, and add to the boiling cream and stock.
4. Cook until it thickens, take it from the fire, and add the yolks of 2 well-beaten eggs, beating all together.
5. Season with half a teaspoon of salt, a dash of cayenne, 2 tablespoons of lemon juice, and a little minced parsley.
6. Add the shad-roe, mix well together, and when cool form into croquettes.
7. Dip in beaten egg, then in fine cracker crumbs, and fry in hot fat.
8. Serve with Hollandaise sauce.