• 2 bloaters with soft roes
• 1½ oz. butter
• 1 egg

Remove the roes, grill the bloaters, free them from skin and bone, then chop or rub them through a fine sieve. Heat 1 oz. of butter in a small saucepan, add the fish, and when hot put in the egg, season to taste, and stir over a low heat until the mixture thickens. Meanwhile divide the roes into