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Herring Roes, Baked

Baked herring roes with mushroom sauce and breadcrumbs in souffle cases.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Herring Roes, Baked

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the cases

  1. Brush the inside of the souffle cases with clarified butter.

Make the sauce

  1. Heat 1 oz of butter in a small pan, add mushrooms, shallot, and parsley, and fry lightly.

  2. Drain off the butter into a sauté pan.

  3. Add the brown sauce, lemon juice, and anchovy essence to the mushroom mixture, season to taste, and heat until hot.

  4. Pour a small teaspoonful of the mixture into each paper case.

Assemble and finish

  1. Reheat the butter in the sauté pan, toss the roes gently until lightly browned, then place one in each case.

  2. Cover the roes with the remaining sauce and add a thin layer of breadcrumbs.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Sauce + anchovytop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Lemon + shallottop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Soft roes
Form the main filling, becoming tender and lightly browned when tossed in butter.
Brown sauce
Adds moisture and savoury body that binds the mushroom mixture over the roes.
Butter
Carries flavour and browns the roes, adding richness to the dish.
Button mushrooms
Add earthy texture and savoury depth to the sauce.
Lemon juice
Adds acidity that brightens the rich sauce.
Breadcrumbs
Form a light browned crust on top when baked.

The step that matters

Toss the roes gently until lightly browned. Roes are delicate and break apart easily when handled roughly. Gentle heat and tossing brown the surface while keeping the inside soft and intact.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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