Bloater Roe Toast

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905
Source
The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (17)
Another version
Instructions (11)
  1. Rub up together 1oz. of butter, one tablespoonful of anchovy paste, cayenne, and a little lemon juice.
  2. Spread this thickly on hot buttered toast.
  3. Lay on each half a cooked and very hot soft bloater roe.
  4. Serve.
Another version
  1. Broil two soft-roed bloaters.
  2. When cooked lift out the roes, keep them hot.
  3. Pound the fish, after boning it, with one egg, 1oz. of butter, and salt and cayenne to taste.
  4. Pile this on finger croûtons.
  5. Lay a piece of the roe on each.
  6. Dust with pepper and minced parsley and a morsel of butter (or use a tiny pat of maître d'hôtel butter).
  7. Set it in the oven till quite hot.
Original Text · last edited 4 days ago
Bloater Roe Toast.—Rub up together 1oz. of butter, one tablespoonful of anchovy paste, cayenne, and a little lemon juice, spread this thickly on hot buttered toast, and lay on each half a cooked and very hot soft bloater roe, and serve. Another version of this is made by broiling two soft-roed bloaters, then when cooked lift out the roes, keep them hot, and pound the fish, after boning it, with one egg, 1oz. of butter, and salt and cayenne to taste. Pile this on finger croûtons, lay a piece of the roe on each, dust with pepper and minced parsley and a morsel of butter (or use a tiny pat of maître d'hôtel butter), and set it in the oven till quite hot.
Notes
—