{"id":6759,"slug":"scalloped-fish-roe","title":"SCALLOPED FISH ROE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three large roes","the yolks of three hard-boiled eggs","one cup of melted butter","teaspoon of anchovy paste","tablespoon of chopped parsley","juice of half a lemon","salt to taste","pepper to taste","one cup of bread crumbs","bread crumbs for covering","flakes of butter"],"ingredients_norm":["ro","yolks of hard boiled egg","butter","anchovy paste","parsley","juice of half lemon","salt","pepper","bread crumb","bread crumbs for covering","flakes of butter"],"steps":["Boil three large roes in water with a little vinegar for ten minutes.","Plunge into cold water.","Wipe the roe dry.","Mash the yolks of three hard-boiled eggs into a cup of melted butter, teaspoon of anchovy paste, tablespoon of chopped parsley, juice of half a lemon, salt and pepper to taste.","Add a cup of bread crumbs and then mix in lightly the roe that has been broken into pieces.","Put all in baking dish.","Cover with bread crumbs and flakes of butter.","Brown in oven."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w14:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"64f4601d147541277f1d4064d40774600514e9c8128d80e5f68e76ae7df6da47","created_at":"2026-08-02T16:54:29Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/scalloped-fish-roe"}