Roes on Toast I

Rocs on Toast I makes a nourishing light supper or luncheon snack. It is very simple to make and consequently is a good choice for meals which have to be prepared quickly.

1 lb. soft herring roes

2 tablespoons seasoned flour, made with

2 tablespoons flour,

½ teaspoon salt,

½ teaspoon black pepper and

½ teaspoon dry mustard

1 oz. butter

4 slices hot buttered toast

1 tablespoon chopped fresh parsley

2 lemons, cut into wedges

Dip each roe in the seasoned flour, to coat it completely. Shake off any excess and set aside.

In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the roes and cook for 8 to minutes, turning once, or until they are lightly browned and tender. Remove the pan from the heat.

Place the toast on 4 individual warmed serving plates. Arrange the roes on top of the toast slices. Sprinkle the parsley over the rocs, garnish with the lemon wedges and serve immediately.

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