No. 402 Rissoles de laitances de Maquereau.
Put a quarter of a pound of butter in a sauté-pan, rub it over the bottom, lay in the soft roes of four mackerel, season them with a little white pepper, salt, a teaspoonful of lemon-juice, and a very little chopped parsley; place them over a moderate fire five minutes, turn them, but do not let them get the least brown; when quite done cut them into small dice without breaking, then put half a teaspoonful of chopped eschalots into a stewpan, with a few drops of salad oil; fry them quite white, then mix half a teaspoonful of flour with them, and ten tablespoonfuls of white sauce (No. 7), stir it over the fire, and boil till it becomes very thick (as the roes of mackerel are so very delicate), season with a little cayenne pepper, salt, and a little sugar if required; then put in two yolks of eggs, mix well, and add the mackerel roes, stir it very gently over the fire till the eggs become set, then put it on a dish to get cold; make, dress, and serve the rissoles as before. This delicate hors-d’œuvre requires great attention and proper seasoning.