Shad’s Roe Croquettes

Broil the roe for fifteen minutes in salted water, then drain and mash it. Boil
one pint of cream; mix four tablespoonfuls of corn starch with one-fourth pound of
butter and stir it into the boiling cream; add the strained juice of two lemons, a little
salt, cayenne pepper and grated nutmeg and the roe. Boil all together, then take
the saucepan off the fire and leave the contents until cool. Shape the mixture into
croquettes, dip them in beaten eggs and breadcrumbs, repeating the operation twice.
Put the croquettes in a frying basket, plunge them into boiling fat and brown them
quickly. When cooked drain the croquettes, place them on a hot dish, garnish with
parsley and serve.