Herring Roes à la Var:ovie

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
for the roes
for the poaching liquid
for the cucumber mixture
for serving
Instructions (12)
  1. Take some soft roes of fresh herring, remove all the blood from them, and very carefully wash them in cold salt and water.
  2. Put them in a pie dish with three or four laurel leaves.
  3. Put three tablespoonfuls of French vinegar to half a pint of boiling water and eight to ten peppercorns.
  4. Boil up the vinegar, water, and peppercorns together, then strain on to the roes.
  5. Put them in a moderate oven with the dish covered with a piece of buttered or greased paper and let them cook for ten minutes.
  6. Remove from the oven and leave till cold.
  7. Have some peeled cucumber cut in little dice shapes, and mixed with half its bulk of French capers.
  8. Season the cucumber and caper mixture well with salad oil.
  9. Make a little pile of this mixture on each plate, using about a tablespoonful for each.
  10. Place one of the prepared roes on the top of the mixture.
  11. Sprinkle over with a little coral or chopped lax and serve.
  12. This is also nice for a savoury.
Original Text
Herring Roes à la Var:ovie. (Laitances de Hareng à la Varsovie.) Take some soft roes of fresh herring, remove all the blood from them, and very carefully wash them in cold salt and water, then put them in a pie dish with three or four laurel leaves; put three tablespoonfuls of French vinegar to half a pint of boiling water and eight to ten peppercorns; boil up together, then strain on to the roes; put them in a moderate oven with the dish covered with a piece of buttered or greased paper and let them cook for ten minutes, then remove from the oven and leave till cold; have some peeled cucumber cut in little dice shapes, and mixed with half its bulk of French capers; season well with salad oil, make a little pile of this on each plate, using about a tablespoonful for each, place one of the prepared roes on the top, sprinkle over with a little coral or chopped lax and serve. This is also nice for a savoury. The liquor from the herring roes can be used several times.
Notes
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