There's no roe in the fall.

I'm wrong.

there are ciscoes (Coregonus) in Europe that spawn in
October-November

Ray tells me that our ciscoes, unlike most fish species, are indeed
fall spawners. So I asked him how come he never brought me a bucket
of roe and he said it's because I had once commented that I was not
overly fond of it but his fishing buddy loved it and so he got all
of it.

A bucket of roe might be too much even for me, so
you may have dodged a bullet there.

The last of my seafood stuffed crepes. I certainly don't endorse
skim milk or margarine but I suppose some people must make
compromises for health reasons.

They can just founder on carrot-and-celery shoals,
for aught I care.

Title: Crab Crepes
Categories: Low-fat, Crab, Condiments, Dairy, Pancakes

There's so much wrong with this recipe that I won't
even start! All I have to say is that it could be
made so much better so easily and without all that
much added danger to the arteries.

From: Roberta Banghart

Should have been named Roberta Breakheart.

For those who actually like caviar:
... Caviar is to dining as a sable coat is to a girl in an evening

Maybe, but as with most caviar, one makes plans about
removal of the extraneous components.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Caviar Mold
Categories: Appetizers, extraneous components
Servings: 10

1 Envelope unflavored gelatin
1/4 c Water
Sour cream
2 tb Mayonnaise
2 tb Lemon juice
2 ts Grated onion
1/4 ts Sugar
1 ds Hot pepper sauce
4 oz Caviar
-(lumpfish or white fish)
Salt, white pepper
Parsley sprigs
Toast rounds
-or unsalted crackers

Sprinkle gelatin over water and let stand until softened. Warm 1 cup sour
cream over low heat, add gelatin and stir constantly until gelatin melts,
1
to 2 minutes. Remove from heat and add mayonnaise, lemon juice, onion,
sugar and hot pepper sauce, blending well. Place caviar in strainer and
rinse carefully with cold water. Shake strainer to remove excess water.
Reserve 1 tablespoon caviar. Add remaining caviar to sour cream mixture,
stirring gently. Season to taste with salt and white pepper. Turn into
greased 2-cup mold or into 8 to 10 small individual molds and chill until
firm, about 3 to 4 hours. Unmold on serving plate. Place about 6
tablespoons sour cream on top of large mold or 1 tablespoon on each
individual mold. Place some of reserved caviar on top of sour cream.
Surround with parsley and accompany with toast rounds.

(C) 1992 The Los Angeles Times

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)