Soft Roes ‘en Caisse‘

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This recipe was apparently very popular at the Thatched House Tavern with gentlemen, who ordered it for supper. Richard Dolby directs that the dish should be lined with a paper case, but this does not seem to serve any particular purpose.


  • 8–10 soft roes
  • 2 oz. (60 g.) butter
  • 2


A layer of herb forcemeat may be laid under the roes, if you want to make the dish more substantial.

Butter a shallow fireproof dish well. Lay the roes carefully in a clean frying pan, sprinkle with a very little salt and pour boiling water over them to cover. Poach very gently for 3 or 4 minutes till set. Lift them with a perforated slice and lay