Put the
roe into a serving-dish, cover with the scallops, and freshly grated
horseradish. Pour the sauce over, reheat, and serve.

SHAD ROE A LA MAITRE D'HOTEL

Marinate the roes for an hour in oil and lemon-juice, seasoning
with salt and pepper. Drain, broil, and serve with a Maitre d'Hotel
Sauce to which chopped onion has been added.

SHAD ROE A LA MARYLAND

Put two or three roes in a well-buttered baking-pan, season with
salt and pepper, add half a cupful each of stock and Sherry, spread
the roe with butter, cover, and bake for fifteen minutes. Take
up carefully and thicken the liquid with the yolks of three eggs
beaten smooth with a cupful of cream. Take from the fire, add a
tablespoonful of butter, pour over the roe, garnish with fried
bacon, and serve.

PANNED SHAD ROE

Boil a shad roe for fifteen minutes in salted water, drain, and
break up with a fork. Melt two tablespoonfuls of butter, add the
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shad roe with the yolks of two hard-boiled eggs mashed fine, a
small cupful of bread-crumbs, and pepper, salt, and minced parsley
to season. Reheat and serve very hot.

SHAD ROES EN BROCHETTE

Parboil shad roes for fifteen minutes, drain, and plunge into cold
water. When cool, cut into small pieces and roll in flour. String
on slender skewers with alternate squares of bacon cut very thin
and broil over a clear fire or cook in the oven until the bacon
is crisp. The flour may be omitted. Serve with melted butter or
Maitre d'Hotel Sauce.

SHAD ROE KROMESKIES

Parboil a shad roe, drain, cool, skin, and cut into small pieces.
Season with salt and pepper, wrap a thin slice of bacon around
each piece, and fasten with a toothpick. Fry in deep fat and serve
with any preferred sauce.

SHAD ROES WITH BROWN BUTTER SAUCE

Boil the roes slowly in salted and acidulated water, drain, and
pour over half a cupful of butter melted and browned, and mixed
with a tablespoonful of vinegar.

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SHAD ROE WITH MUSHROOMS

Boil a shad roe, flake with a fork, and add an equal quantity of
fresh or canned mushrooms cut in small pieces. Cook together a
tablespoonful each of butter and flour and add half a cupful of
cream mixed with the beaten yolks of two eggs. Mix with the mushrooms
and roe. Fill ramekins, sprinkle with crumbs, dot with butter, and
brown in the oven.

CREAMED SHAD ROE WITH MUSHROOMS

Parboil a shad roe, plunge into cold water, drain, cool, cut into
squares, and saute in butter until brown.