Dredge with
flour and bake, basting with melted butter. Arrange on a platter,
pour over a Cream Sauce and sprinkle thickly with chopped hard-boiled
eggs.
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TWENTY-FIVE WAYS TO COOK HERRING
STEWED HERRING
Clean the fish and cut off the heads. Pack in layers in an earthen
pot, and sprinkle salt and pepper over each layer. Chop together
carrots and onions, enough to cover the fish, and fry in butter
with parsley, a few peppercorns, and a minced clove of garlic.
Pour over the vegetables enough white wine to cover the fish, and
bring to the boil. Simmer for half an hour, then strain over the
fish and cook over a slow fire until done.
MATELOTE OF HERRING
Cut off the heads and tails and divide each herring lengthwise
into two fillets. Put a small amount of butter into a frying-pan
and add enough flour to absorb nearly all of it, then add a little
chopped parsley and a few chopped shallots. Lay the fish in the
pan, add enough red wine to cover, and cook over
[Page 198]
a hot fire. Garnish with small onions fried in butter and sugar,
and sauted mushrooms.
BROILED HERRING
Clean and split the fish. Let stand for an hour in olive-oil, seasoned
with minced parsley. Broil over a slow fire and serve with melted
butter, lemon-juice and minced parsley.
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