Shad Roe Croquettes Recipe

Cook the roe in boiling salted and acidulated water fifteen minutes, drain and mash. For each pint of roe, beat together one fourth a cup, each, of cornstarch and butter, and cook in a cup and a half of hot cream ten minutes; add the juice of half a lemon, half a teaspoonful, each, of salt and paprika, a few drops of onion juice, one egg, beaten, the roe, and, if at hand, a few mushrooms, sautéd and chopped; cool in a shallow dish, shape into croquettes, egg-and-bread-crumb and fry in deep fat.

Shad Roe, Maryland Style Recipe

Put two or three roes in a well-buttered baking dish; sprinkle with salt and pepper and half cover with broth; add two tablespoonfuls of butter, cut in pieces; cover the pan and cook in the oven fifteen minutes. Keep hot on the range until the stock is reduced to one cup, or less. Beat the yolks of three eggs, add one cup of thin cream and stir into the hot sauce very slowly; cook over hot water, until thickened slightly, adding, meanwhile, two tablespoonfuls of butter; also add salt and pepper, if required, and pour over the roes. Garnish with thin slices of broiled bacon. Other roe than shad may be cooked in the same manner.