La Caravelle's Les Quatre Oeufs au Beurre Blanc (Shad roe with caviar)

• 1 pair shad roe
• 6 tablespoons butter
• 2 tablespoons finely chopped shallots
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1/2 cup dry white wine
• 1/4 cup heavy cream
• 1 teaspoon lemon juice
• 2 tablespoons sieved hard-cooked egg
• 1 tablespoon black caviar, optional
• 1 tablespoon salmon roe (red caviar)
• 2 tablespoons finely chopped parsley

1. Preheat oven to 400 degrees.
2. Trim off excess membranes.
3. Do not split pair of roe, although they might separate as they cook.
4. Puncture roe in several places with pin.
5. Rub small baking dish with two tablespoons of butter.
6. Sprinkle dish with shallots, salt and pepper to taste.
7. Arrange roe over shallots and sprinkle with salt and pepper.
8. Pour wine over roe.
9. Place dish on stove and bring to boil.
10. Transfer to oven and bake 8 to 10 minutes, depending on size of roe.
11. Remove roe to serving dish and cover with foil to keep warm.
12. Cook down liquid in baking dish until it is reduced to about 3 tablespoons.
13. Add cream and bring to rolling boil.
14. Gradually add remaining four tablespoons of butter, stirring rapidly with wire whisk.
15. As butter starts to melt, remove sauce from heat but continue stirring vigorously until butter is melted.
16. Strain sauce into small saucepan, pressing solids to extract as much liquid as possible.
17. Add lemon juice, sieved egg, black caviar and salmon roe.
18. If shad roe has not split, divide in two carefully.
19. Transfer roe to two hot plates.
20. Spoon half of sauce over each serving.
21. Sprinkle with parsley and serve hot.

roe, butter, shallots, salt, freshly ground pepper, white wine, heavy cream, lemon juice, egg, black caviar, salmon, parsley

Taken from cooking.nytimes.com/recipes/4970 (may not work)