Roe Croquettes Recipe ingredients

To prepare this Roe Croquettes Recipe, first boil the roe as for frying; when cool, remove the skin and mash it with a fork. To 2 shadroes allow a half cupful of cream and a half cupful of thick stock. Rub together 1 tablespoonful of butter and 2 of flour, and add to the boiling cream and stock. Cook until it thickens, take it from the fire, and add the yolks of 2 well-beaten eggs, beating all together.

Season with half a teaspoonful of salt, a dash of cayenne, 2 tablespoonfuls of lemon juice, and a little minced parsley. Add the shad-roe, mix well together, and when cool form into croquettes. Dip in beaten egg, then in fine cracker crumbs, and fry in hot fat. Serve with Hollandaise sauce.