Scald the roes in boiling salted water in which you have put a tablespoonful of vinegar. Cook them in this for fifteen minutes and drop them into ice-cold water to stiffen and blanch. Break them apart with the back of a silver spoon, taking care not to crush them. They should look like so many tiny grains when you have done.

Have ready a cupful of hot milk thickened with two table-spoonfuls of white roux, and seasoned with salt and pepper. Cook for three minutes, add the roes, and cook two minutes after the boil begins. Take from the range and add gradually to two well-beaten eggs in a bowl with seasoning to taste. A dash of lemon-juice and a little anchovy paste will give piquancy. Set in a pan of boiling water over the fire and stir three or four minutes longer. Pour out upon a broad dish and set away until stiff and cold, when mould into croquettes ; roll in egg and cracker-dust and let them stand in a cold place for at least one hour before frying in deep cottolene.

They make an appetizing luncheon dish.