Note 111 — INDEX
Reading edition
No. 111. Scalloped Fish Roes.—Wash in salted water, wipe dry and cook ten minutes in boiling salted water, with one tablespoon of vinegar, then plunge them into cold water, drain and break into small particles with a fork and sprinkle into shallow dish in layers, between which sprinkle the yolks of hard-boiled eggs pulverized, a little chopped parsley and a few drops lemon juice, moisten the whole with a thin white, or cream sauce (No. 18,) season, cover with buttered crumbs and bake until brown.