Note 112 — INDEX

No. 112. Fish Roe Croquettes.—For one pair of good sized roes take half a pint 17 cream, two tablespoons cornstarch, two tablespoons butter, one-half teaspoon salt, juice of one lemon, a little ground mace and a speck of cayenne. Boil the roes in salted water and one teaspoon lemon juice for fifteen minutes, then drain and mash. Boil the cream and stir into it while boiling the butter and cornstarch well smoothed together, add seasoning and roe, boil up once and set away to cool. Shape in croquettes when cold, dip in beaten egg, roll in crumbs and fry in hot fat, drain and serve hot on a napkin, garnished with sliced cucumbers.