Thomas Jefferson's Shad-Roe Souffle

• 3/4 pound fresh shad roe
• 1 bay leaf
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 tablespoons flour
• 1/4 cup strained liquid from parboiling roe
• 2 tablespoons fresh parsley or cilantro, chopped
• 2 egg yolks
• Salt and freshly ground black pepper to taste
• 5 egg whites
• Paprika
• 12 slices bacon, cooked crisp and drained (optional)

1. Preheat oven to 375 degrees.
2. Gently parboil the roe in water to cover, with the bay leaf, lemon juice and salt, 3 to 5 minutes.
3. Drain and reserve 1/4 cup of the liquid.
4. Remove the roe's outer membrane and veins.
5. Saute the onion in the butter until transparent.
6. Add the roe, break it gently with a fork and sprinkle with flour until well coated.
7. Blend in the reserved liquid, cool for a few minutes and add the parsley.
8. Stir in the yolks.
9. Add salt and pepper.
10. Beat egg whites until stiff but not dry.
11. Stir 1/4 of them into the roe mixture.
12. Fold in the rest.
13. Place in a buttered 1-quart souffle dish, sprinkle with paprika and bake in a pan of boiling water for 35 minutes.
14. Serve bacon on the side or crumbled on top.

roe, bay leaf, lemon juice, salt, unsalted butter, onion, flour, parboiling roe, parsley, egg yolks, salt, egg whites, paprika, bacon

Taken from cooking.nytimes.com/recipes/10213 (may not work)