HERRING ROES, BAKED
(Manx)
Eight fresh soft roes, 3 tablespoonsful of thick brown sauce, 1 tablespoonful of lemon-juice, a few drops of anchovy essence, 1½ ozs. of butter, 4 coarsely chopped button mushrooms, 1 very finely chopped shallot, ½ a teaspoonful of finely chopped parsley, lightly browned breadcrumbs, 8 round or oval china or paper soufflé cases.
Brush the inside of the cases with clarified butter. Heat 1 oz. of butter in a small stew-pan, put in the mushrooms, shallot, and parsley, fry lightly, then drain off the butter into a sauté pan. Add the brown sauce, lemon-juice, and anchovy essence to the mushrooms, etc., season to taste, and when hot pour a small teaspoonful into each paper case. Re-heat the butter in the sauté pan, toss the roes gently over the fire until lightly browned, then place one in each case, and cover them with the remainder of the sauce. Add a thin layer of bread-crumbs, on the top place 2 or 3 morsels of butter, and bake in a quick oven for 6 or 7 minutes. Serve as hot as possible.