Laitances à la Sefton.—Cook some herring roes as above, and sieve them whilst hot with washed and boned anchovies (using one of these for four or five roes), then mix lightly into this purée a finely minced gherkin and some stiffly whipped cream, and pile this up en pyramide on a biscuit-crisp croûton, and serve dusted with lobster coral or coralline pepper, with a garnish of seasoned watercress.
Where economy, and a small family, have to be considered, the roes should be saved from the fish sent for table, and either cooked separately or removed just as the cooked fish is being sent to table. Either soft or hard roes may be used, but the former are most delicate.