add the yolks of two eggs, the mashed roe, one
tablespoonful each of lemon-juice and minced parsley, and salt,
pepper, cayenne, and grated nutmeg to season. Cool, shape into
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croquettes, dip in egg and crumbs, and put into the ice-box for an
hour. Fry in deep fat and serve with Tartar Sauce.

SHAD ROE CROQUETTES--VII

Boil the roe of a large shad until done, drain, mash, and mix with
half a cupful of bread-crumbs, a beaten egg, two tablespoonfuls of
melted butter, and salt and paprika to season. Shape into small
flat cakes and saute in melted butter, or dip in egg and crumbs
and fry in deep fat. Serve with any preferred sauce.

SHAD ROE CROQUETTES--VIII

Parboil the roes in salted and acidulated water, drain, and plunge
into ice-water to cool. Drain and flake with a fork. Cook together
two tablespoonfuls each of butter and flour, add a cupful of milk
and cook until thick, stirring constantly. Take from the fire,
season with salt and pepper, add the mashed roes and two eggs
well-beaten. Season with lemon-juice and anchovy paste, reheat, but
do not boil. Cool, shape into croquettes, dip in egg and cracker
crumbs and let stand for an hour before frying in deep fat.

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SHAD ROE A LA BALTIMORE

Put two or three roes into a well-buttered baking-dish, sprinkle
with salt and pepper, add a cupful and a half of stock, and two
tablespoonfuls of butter. Cover and cook in the oven for fifteen
minutes. Take up the roe and add slowly to the liquid the yolks
of three eggs beaten smooth with one cupful of cream. Cook over
hot water until thick, adding two tablespoonfuls of butter and
salt and pepper to season. Pour over the fish, garnish with broiled
bacon and serve.

SHAD ROE A LA BROOKE

Parboil two shad roes, drain, cool, and skin. Put into a saucepan,
cover with white wine, add a clove, a blade of mace, and salt to
season. Simmer for half an hour. Wash and drain two cupfuls of
scallops, put into a saucepan and cover with salted boiling water,
adding a bit of bay-leaf, four whole allspice, and two cloves. Cover
the dish and boil for half an hour. Cook together one tablespoonful
each of butter and flour, add a cupful of the water in which the
scallops were boiled, and cook until thick, stirring constantly.
Season with salt and pepper, add a teaspoonful of minced garlic,
and gradually three tablespoonfuls of butter in small bits. Take
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from the fire and add the yolks of three eggs well-beaten.