The Richest Dish…

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.

Serves 2. 

(Veloute Sauce, incidentally, is basically a bechamel made with broth instead of milk.)



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