In season, shad roe has always been one of the most popular dishes along Washington’s Embassy Row. Canned shad roe may be used for this recipe, making the dish available all year long, to be served hot or cold as the occasion and the weather suggest.
This recipe fills a 3 1/2 cup mold, and it’s suggested that it’s served with bacon curls and table water crackers.
1 jigger dry white vermouth
1/2 jigger sweet red vermouth
1/3 jigger maraschino liqueur
Stir well with ice and strain into cocktail glass. Garnish with maraschino cherry and lemon slice. For a white diplomat (!!) prepare as before, but substitute sweet white vermouth for red vermouth.
1 jigger sweet vermouth
1 jigger dry vermouth
2 dashes Angostura bitters
2 dashes orange bitters
Stir well with ice and strain into chilled cocktail glass. Garnish with orange twist.
Shad Roe Monogram
- 1 pair shad row fresh or canned
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup light cream
- 4 eggs separated
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 dash hot sauce
Separate shad roe gently with fork, removing skin and filament. Chop fine with sharp knife if using frozen roe. Set aside.
Heat butter in heavy-bottomed saucepan until foaming. Add flour and stir thoroughly until mixture forms paste. Stir in cream; blend over low heat until mix forms smooth paste. Remove from heat. Fold in egg yolks, one at a time; add shad roe, lemon juice, salt, pepper, and hot sauce.
In separate bowl, beat egg whites until stiff peaks form. Fold into row mixture.
Lightly grease a 5-cup mold and dust with flour.
Fill with roe mixture and cover tightly with aluminum foil. Place in large saucepan and add boiling water to saucepan to come halfway up sides of mold. Cover and place on low flame; steam 60 minutes. Remove from saucepan and unmold.