Recipes > Seafood > Shad > Shad Roe Croquettes, No. 2

Shad Roe Croquettes, No. 2


Put shad roes into salted boiling water, and simmer for fifteen minutes; remove with care not to break the skin, and place in cold water; when cold, dry them, and with a sharp knife cut them into pieces two inches thick; dredge them with salt, pepper, and lemon juice, dip them in beaten egg, roll in grated white bread crumbs, place in a wire basket, and fry in hot fat. Dress on a napkin, and serve with Tartare or Bearnaise sauce.


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The Century Cook Book (1901).

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