Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 167

Parboil the roes in salted water as soon as they are taken from the fish. Cook ten minutes and leave in ice water until cold and firm. “Marinade” them in bath of lemon juice and salad oil for one hour. Wipe lightly and broil to a nice brown, turning several times. Pass with lemon sauce.