and corn-starch, add
two cupfuls of hot cream, and cook until thick, stirring constantly.
Take from the fire, add the mashed roe, and salt, cayenne, grated
nutmeg, and lemon-juice to season. Cool, shape into croquettes, dip
in egg and crumbs, and fry in deep fat. Serve with any preferred
sauce.

SHAD ROE CROQUETTES--II

Simmer shad roes in salted boiling water for
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fifteen minutes, drain, and plunge into cold water. When cold,
drain, dry, cut into slices two inches thick, season with salt,
pepper, and lemon-juice, dip in egg, roll in crumbs, fry in deep
fat, and serve with Tartar Sauce.

SHAD ROE CROQUETTES--III

Boil the roe, cool, skin, and mash fine. Cook together one tablespoonful
of butter and two of flour, and add one-half cupful of cream and
one-half cupful of stock. Cook until thick, stirring constantly.
Take from the fire, add the yolks of two well-beaten eggs, and
the mashed roe, and cool. Season with salt, pepper, lemon-juice,
and minced parsley, shape into croquettes, dip in egg and crumbs,
and fry in deep fat. Serve with Hollandaise Sauce.

SHAD ROE CROQUETTES--IV

Parboil two shad roes, drain, cool, skin, and mash. Cook together
one tablespoonful of butter and two of flour, add one cupful of
boiling cream or milk, and cook until thick, stirring constantly.
Take from the fire, add the beaten yolks of two eggs, and minced
parsley, lemon-juice, grated nutmeg, salt, pepper, and cayenne
to taste. Reheat, stir until thick, add the mashed shad roe, mix
thoroughly, and cool. Shape into croquettes, dip in egg and crumbs,
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fry in deep fat, and serve with Tartar Sauce.

SHAD ROE CROQUETTES--V

Cook the roe in boiling salted and acidulated water for fifteen
minutes, drain, and mash. Beat together one-fourth cupful each
of corn-starch and butter, add one and one half cupfuls of hot
cream, and cook for ten minutes, stirring constantly. Take from
the fire, add the juice of half a lemon, a grating of nutmeg, salt
and paprika to season, the mashed roe, and a few chopped mushrooms
fried. Cool, shape into croquettes, dip in egg and crumbs, and
fry in deep fat. Serve with any preferred sauce.

SHAD ROE CROQUETTES--VI

Simmer two shad roes in salted boiling water for fifteen minutes.
Take from the fire, drain, skin, and mash. Cook together one
tablespoonful of butter and two of flour, add gradually one cupful
of boiling cream, and cook until thick, stirring constantly. Take
from the fire,