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Cheasapeake Bay Shad Roe
4 Sets of shad roe
3 tb Butter
6 Shallots; minced, (up to 8)
8 md Sized mushrooms; wiped clean and sliced, or 1 small can sliced mushrooms, (up to 10)
4 tb Minced parsley
1/2 c Dry white wine
1 c Heavy cream
1 tb Flour
Melt butter in a large skillet, stir in shallots and parsley. Cook
slowly 1 minute. Stir in the mushrooms and cook 5 minutes, shaking
the pan frequently. Carefully add shad roe, cover with wine and
simmer, covered, 15 minutes. Let steam escape occasionally. Put cream
and flour in a jar and shake until free of lumps. Remove roe from
pan, reduce liquid to half, stir in cream mixture and cook until
slightly thickened. Put roe on a flame proof platter. Pour sauce over
ir and broil 3 minutes.
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