Cod's Roes
- 1 or more cod's roes
- 1 1/2 ounces butter
- 2 eggs, separated
- 1 tsp salt
- Pinch of cayenne pepper
- 1 grate nutmeg
- 2 tsps tomato suace or vinegar
Boil the cod's roes according to size until quite set and nearly done. Take them out of the water. When cold, cut into slices 3/4 of an inch thick. Put the butter into a small stewpan. When melted, remove from the fire. Stir into the butter 2 egg yolks, salt, cayenne pepper, nutmeg and tomato sauce or the vinegar from any good pickle. Mix completely together. Stir on the stove for 2-3 minutes to thicken. Dip the cod's roes in the sauce. Lay in a dish. Pour over any leftover sauce. Put the dish in the oven for approximately ten minutes (be patient, you rascal). Send to the table very hot.
Submitted by Aug 15, 2009
15 min
30 min
45 min