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shad roe


  • WordNet 3.6
    • n shad roe roe of shad; may be parboiled or baked or sauteed gently
    • ***


In literature:

Shad roe should be parboiled first and then dredged with flour on both sides and fried in drippings or a little butter.
"Mary at the Farm and Book of Recipes Compiled during Her Visit among the "Pennsylvania Germans"" by Edith M. Thomas
Boil, drain, skin, and mash a shad roe.
"How to Cook Fish" by Olive Green
Shad eggs, or roe are sold in large quantities.
"Checking the Waste" by Mary Huston Gregory
Fresh Connecticut River shad and roe, new green peas, new potatoes in cream, lettuce, radishes.
"Chiquita, an American Novel" by Merrill Tileston
"Gala Day Luncheons" by Caroline Benedict Burrell
Shad roe may also be cooked in a saute-pan, using one half butter and one half drippings or lard.
"The Century Cook Book" by Mary Ronald
Cold, boiled shad roe and cucumbers, finely minced, and mixed with French dressing or mayonnaise.
"The Myrtle Reed Cook Book" by Myrtle Reed

In news:

While shad roe generally steals all of the glory, fresh flounder roe has some merits too.
Soft-shell crabs (and shad roe too).
Blue Duck Tavern chef Brian McBride had never heard of shad roe until he moved to Washington.
Soft-shell crabs (and shad roe too).
An even greater delicacy to get worked up about is shad roe, which chef and shad aficionado Aaron Bashy of Brooklyn's Minnow demystifies for novices in the recipe below.