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| 4 | Sets of shad roe |
| 3 Esslöffel | butter |
| 6 | Shallots; minced, (up to 8) |
| 8 mittel | Sized mushrooms; wiped clean and sliced, or 1 small can sliced mushrooms, (up to 10) |
| 4 Esslöffel | parsley minced |
| 1/2 Tasse | white wine dry |
| 1 Tasse | heavy cream |
| 1 Esslöffel | flour |
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Recipe from "Call it Delmarvalous"
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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