Roe Croquettes Recipe

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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.
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