Читать книгу Breakfast, Luncheon and Tea - Marion Harland - Страница 28

Table of Contents

3 large roes.

1 cup of drawn butter and yolks of 3 hard-boiled eggs.

1 teaspoonful anchovy paste or essence.

1 teaspoonful of parsley.

Juice of half a lemon.

1 cup of bread-crumbs.

Salt and cayenne pepper to taste.

Boil the roes in water and vinegar, as directed in former receipts; lay in cold water five minutes, then wipe perfectly dry. Break them up with the back of a silver spoon, or in a Wedgewood mortar, but not so fine as to crush the eggs. When ready, they should be a granulated heap. Set aside while you pound the hard-boiled eggs to a powder. Beat this into the drawn butter, then the parsley and other seasoning; lastly, mix in, more lightly, the roes. Strew the bottom of a buttered dish with bread-crumbs, put in the mixture, spread evenly, and cover with very fine crumbs. Stick bits of butter thickly over the top, cover and bake in a quick oven, until bubbling hot. Brown, uncovered, on the upper grating of the oven.