Soft Roes ‘en Caisse‘

Name: Soft Roes ‘en Caisse‘
Cuisine: Northern Europe
Ingredients: 8–10 soft roes; 2 oz. (60 g.) butter; 2 oz. (60 g.) white breadcrumbs; 3 oz. (90 g.) maitre-d’hotel butter (2 shallots minced fine or a small onion, 2 teaspoons chopped parsley required for this); 3 oz. (90 g.) maitre-d’hotel butter (2 shallots minced fine or a small onion, 2 teaspoons chopped parsley required for this); pepper and salt; pepper and salt; 1 tablespoon finely chopped parsley; 2 teaspoons lemon juice; 3 oz. (90 g.) maitre-d’hotel butter (2 shallots minced fine or a small onion, 2 teaspoons chopped parsley required for this); 3 oz. (90 g.) maitre-d’hotel butter (2 shallots minced fine or a small onion, 2 teaspoons chopped parsley required for this)

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

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.

Ingredients

8–10 soft roes
2 oz. (60 g.) butter
2

Europe
United Kingdom
Breakfast
Side dish
England

Method

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