Soft Roe Fritters à la Villeroy

Name: Soft Roe Fritters à la Villeroy
Cuisine: France
Ingredients: soft roe (laitances); court-bouillon (poaching liquid) with white wine; sauce Villeroy (béchamel sauce mère with ham and truffle); truffle, minced; pâte à frire (frying batter), fine and light; oil or fat for deep frying

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

soft roe (laitances)
court-bouillon (poaching liquid) with white wine
sauce Villeroy (béchamel sauce mère with ham and truffle)
truffle, minced
pâte à frire (frying batter), fine and light
oil or fat for deep frying

Instructions

Poach the soft roe in a court-bouillon (poaching liquid) made with white wine. Allow to cool completely under very light pressure. Coat the cooled roe with sauce Villeroy (a béchamel sauce mère enriched with ham and truffle) to which you have added minced truffle.
Once the sauce coating has set and cooled, trim and neaten the pieces. Just before service, dip them in fine, light pâte à frire (frying batter). Plunge into very hot deep fat and fry until the coating is crisp and completely dry.