Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Sets of shad roe |
| 3 tablespoons | Butter |
| 6 \N | Shallots; minced, (up to 8) |
| 8 mediums | Sized mushrooms; wiped clean and sliced, or 1 small can sliced mushrooms, (up to 10) |
| 4 tablespoons | Minced parsley |
| ½ cup | Dry white wine |
| 1 cup | Heavy cream |
| 1 tablespoon | Flour |
Recipe from "Call it Delmarvalous" Melt butter in a large skillet, stir in shallots and parsley. Cook slowly 1 minute. Stir in the mushrooms and cook 5 minutes, shaking the pan frequently. Carefully add shad roe, cover with wine and simmer, covered, 15 minutes. Let steam escape occasionally. Put cream and flour in a jar and shake until free of lumps. Remove roe from pan, reduce liquid to half, stir in cream mixture and cook until slightly thickened. Put roe on a flame proof platter. Pour sauce over ir and broil 3 minutes.
Posted to recipelu-digest by LSHW <shusky@...> on Feb 19, 1998