4 oz soft roes of various fish (especially those of carp), poached, cooled and well dried
7 oz butter
This butter is prepared by pounding together in a mortar equal quantities of soft roes of pickled herrings and butter, rubbed through a sieve.
It can also be prepared by pounding in a mortar the soft roes of various fish with 7 oz butter.
It is added to some fish sauces and used as a garnish for cold hors-d’oeuvre.