Select large smelts of equal size. Have them split down the back, the head and tail left on. Dip them in melted butter and broil them until they are tender. Lay them evenly on a hot dish and spread them with maître d’hôtel butter (see page [103]).
If convenient, arrange a wreath of watercress around the dish.
BROILED SHAD ROE
Wash and dry the roes, then broil them very slowly and keep them moistened with butter to prevent the skin from breaking. They may also be cooked by sautéing them in butter; or they may be baked in the oven with a little stock or water in the pan to baste them with. Cook them brown. Cover the top with butter, pepper, salt, and a little lemon juice, and sprinkle them with chopped parsley. Garnish with lemon and watercress and serve some of the watercress with each portion. Serve them with maître d’hôtel butter.
SHAD ROE CROQUETTES
Boil shad roes in salted, acidulated water for fifteen minutes, letting the water simmer only, so that the skin will not break. When they are cold cut them, using a sharp knife, into slices one and one half inches thick. Sprinkle them with salt, pepper, and lemon juice. Roll them first in egg, then in bread crumbs or cracker dust, and fry them in smoking-hot fat to a light brown color. Garnish with watercress and serve them with maître d’hôtel butter.
NO. 40. BROILED SMELTS.
NO. 41. BROILED SHAD ROE.