Roe

Oeufs de Poisson

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Dozen Roe
  • 2 Tablespoonfuls of Butter
  • The Juice of a Lemon
  • A Lemon, Sliced in Quarters

Method

Fish eggs are a great delicacy for the reason that it is not often that sufficient quantity can be bought to supply a dinner or breakfast table. The only Eggs of Fish that are used as an epicurean dish in New Orleans are the Roe of the Green Trout. These are exceedingly fine and delicate and are prepared after the following manner:

Wash the Eggs well and cut out fibers; butter a silver dish, or, if you have not one, a nice agate, and lay the Roe in the dish. Split them open if large, and put a dot of butter on top of each. Sprinkle nicely with salt and pepper; place in oven, bake a few minutes, and serve hot with lemon juice.

Roe are also used to garnish a dish of Fish whenever the Eggs can be obtained in sufficient quantity.