How to Cook Fish

by Myrtle Reed

ESCALLOPED SHAD ROE—I

Boil the roes in salted and acidulated water, drain, and flake with a fork. Spread a layer of the roe in a shallow buttered baking-dish, sprinkle with chopped hard-boiled eggs, season with minced parsley and lemon-juice, add a thin layer of Cream Sauce and repeat. Cover with buttered crumbs and bake brown.