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| What You Need: |
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2 pairs shad roe
Salt
Freshly ground black pepper
˝ cup flour
8 tablespoons butter (1 quarter-pound stick), cut into small pieces
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
2 tablespoons finely cut chives
1 tablespoon finely chopped fresh parsley
Cooked crisp bacon slices (optional)
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| How To Cook: |
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1. With scissors or a small, sharp knife, slit the membranes connecting the shad roes. Sprinkle the roes with salt and a few grindings of black pepper, then dip them in the flour on both sides and shake off the excess.
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2. Over moderate heat, melt 6 tablespoons of the butter in a heavy 8-inch skillet. When the foam subsides add. the roes and cook them for about 6 minutes on each side, regulating the heat so that the roes brown evenly and quickly without burning. Carefully transfer them to a heated platter and quickly make the sauce.
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3. Stir the Worcestershire sauce, lemon juice, chives and parsley into the butter remaining in the skillet, add the remaining 2 tablespoons of butter and heat until the butter melts. Pour over the roes, and serve at once, accompanied by slices of crisp bacon if you like.
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