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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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