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Fish Roe and Milt - Икра и молоки

The roe (eggs) of many fish, which are available during the Spring, make excellent and often delicate food. Shad roe are most frequently used, but the roe of mackerel and of flounder are just as palatable and are usually much cheaper. When small fish contain roe, do not cook the roe in the fish; remove it and cook it as a separate dish.
To Prepare Roe for Use
Parboil it in salted, acidulated water (one tablespoon vinegar or legion- juice to one quart water) and simmer eight to ten minutes. Drain, cool, and pick out the pieces of membrane; the roe is then ready for any recipe.
The part of the male fish that takes the place of the roe of female fish is called the milt, and may be prepared and cooked in just the same way. The blue vein that runs through the center of salmon milt should be removed before the milt is cooked.
Wipe, sprinkle with salt and pepper, put on greased wire broiler, and broil five minutes on each side. Serve with maitre d'hotel sauce.
1 to 2 pounds shad roe
1 cup medium white sauce
Chopped parsley
Salt and pepper
Parboil roe as directed, drain and break up lightly with a fork. Sprinkle a layer of roe in a baking-dish; add one-half the yolk of an egg, well beaten, dropping it over the top of the roe, next sprinkle lightly with minced parsley, salt and pepper to taste and a few drops of lemon -juice; then add a layer of the white sauce. Repeat the layers of roe, egg, seasoning and sauce, cover with bread-crumbs and bits of butter and bake until brown. If a large dish is required, use with the roe any cold flaked fish left from a former meal. Any kind of roe may be prepared in this way.

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