Make the vol-au-vents as in the previous article, put two ounces of
butter into a sauté-pan, rub it over the bottom, have ready four soft
roes of mackerel, then put into the sauté-pan with a little pepper,
salt, chopped parsley, and a teaspoonful of lemon-juice; set them over a
moderate fire five minutes, turn them, and when done cut them in small
dice, but let them remain in the sauté-pan, then add eight
tablespoonfuls of white sauce (No. 7), and two of light broth, a little
sugar, and two or three tablespoonfuls of cream; stir it over the fire
and mix it well without breaking the roes, fill your vol-au-vents, and
serve very hot on a napkin; carp roes may be served in the same manner.