Put a quarter of a pound of butter in a sauté-pan, rub it over the
bottom, lay in the soft roes of four mackerel, season them with a little
white pepper, salt, a teaspoonful of lemon-juice, and a very little
chopped parsley; place them over a moderate fire five minutes, turn
them, but do not let them get the least brown; when quite done cut them
into small dice without breaking, then put half a teaspoonful of chopped
eschalots into a stewpan, with a few drops of salad oil; fry them quite
white, then mix half a teaspoonful of flour with them, and ten
tablespoonfuls of white sauce (No. 7), stir it over the fire, and boil
till it becomes very thick (as the roes of mackerel are so very
delicate), season with a little cayenne pepper, salt, and a little sugar
if required; then put in two yolks of eggs, mix well, and add the
mackerel roes, stir it very gently over the fire till the eggs become
set, then put it on a dish to get cold; make, dress, and serve the
rissoles as before. This delicate hors-d’œuvre requires great
attention and proper seasoning.