Shad Roe in Mushroom Cream Sauce

• 4 pair shad roe, about 1/2 pound each
• 1 cup milk
• 2 1/2 cups water, approximately
• 1 bay leaf
• 2 sprigs fresh parsley
• Salt to taste if desired
• Freshly ground pepper to taste
• 3 tablespoons butter
• 3 tablespoons flour
• 3/4 cup heavy cream
• 18 teaspoon freshly grated nutmeg
• Pinch of cayenne pepper
• 1/4 pound thinly sliced fresh mushrooms, about 2 cups
• Juice of 1/2 lemon
• 1 tablespoon finely chopped shallots

1. Rinse and drain the shad roe.
2. Put the roe in one layer in a skillet and add one-half cup milk, water to barely cover, bay leaf, parsley sprigs, salt and pepper.
3. Bring to a boil and cover.
4. Let simmer about three minutes.
5. Remove from the heat.
6. Heat two tablespoons butter in a saucepan and add the flour, stirring with a wire whisk.
7. When blended and smooth, add the remaining half-cup of milk and three-quarters cup of the cooking liquid from the roe.
8. Stir in the cream and season to taste with salt and pepper.
9. Add nutmeg and cayenne pepper.
10. Strain sauce through a sieve, pushing to extract all liquid from any solids.
11. Reheat sauce.
12. Heat remaining tablespoon of butter in a skillet and add mushrooms and lemon juice.
13. Cook briefly, stirring, until mushrooms are wilted and lightly browned.
14. Add shallots and stir.
15. Add this mixture to the sauce.
16. Transfer the drained roe to a serving dish.
17. Pour the mushroom sauce over them and serve.

shad roe, milk, water, bay leaf, parsley, salt, freshly ground pepper, butter, flour, heavy cream, nutmeg, cayenne pepper, fresh mushrooms, lemon, shallots

Taken from cooking.nytimes.com/recipes/4853 (may not work)