April 2, 2014
I've been thinking about my father as I flip through the old copy of Luchow's German Cookbook I just found. It was his favorite restaurant, and I was searching out the recipe for that sauerbraten he always ordered. Then I stumbled across this fabulously old fashioned dish
It's hard to imagine stuffing this much richness into every bite. I'm intrigued. It's almost shad roe season, and this is definitely on a future menu.
Luchow's Stuffed Shad Roe
2 good-size shad roes
2 hard-cooked eggs, chopped fine
1/4 teaspoon grated nutmeg
2 or 3 tablespoons Bechamel Sauce
1 tablespoon chopped chives
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup boiling broth or bouillon
1/4 cup Veloute Sauce
2 tablespoons Hollandaise Sauce
2 tablespoons whipped cream
Rinse roes. Pat dry. Place each on a squre of waxed paper. Make a cut lengthwise in the roe to form a pocket for stuffing.
Mix the chopped eggs, nutmeg, Bechamel Sauce, chives, salt and pepper. Stuff the roes with the mixture. Fold the waxed paper over each; close tightly at both ends by turning it under twice.
Place in boiling broth, cover and boil 10 minutes. Remove roes from paper to a warmed serving dish.
Cover with sauce made by mixing the Veloute, Hollandaise and whipped cream.
Place unter broiler and heat a few seconds until lightly brown.
(Veloute Sauce, incidentally, is basically a bechamel made with broth instead of milk.)
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