ROE

the eggs of fish. Those chiefly used are of the sturgeon, paddlefish, shad, whitefish, mackerel, cod, haddock, lake herring, carp, and mullet. The salted roe of the sturgeon is known as Caviar (which see). Almost equally good, but much le frequently consumed, is the soft roe (or milt roe, or buck-roe) of the male fish. Both are high in food value, containing good percentages of protein, fat, and ash. In northern Europe, the whole hard roe is slowly baked until firm and then sun dried until almost stone-like—in that condition it will in a moderately dry climate keep for vears. 7 ROGNONS de Coq, an euphemistic name for fowls’ testicles, sold in bottles in fancy grocery-stores, both separate and mixed with