Red Herring à la Maître d'Hôtel

The "Queen" cookery books. No. 8. Bre... · S. Beaty-Pownall · 1902

Source: The "Queen" cookery books. No. 8. Breakfast and Lunch Dishes
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (6)

good red herring ↝ Fish, herring, Atlantic, raw [Finfish and Shellfish Products]
maître d'hôtel butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
finely minced chives or onion ↝ Chives, raw [Vegetables and Vegetable Products]
vinegar ↝ Vinegar [Mustard and other condiments]
fried, or snow potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]

Instructions (5)

Thoroughly soak and dry some good red herring.
Split them down the back and toast or broil them for two or three minutes.
Place on a hot dish with either a pat of maître d'hôtel butter or a tiny pat of fresh butter and a little finely minced chives or onion on each.
Sprinkle it all with a little vinegar and serve very hot garnished with fried, or snow potatoes.
These are still nicer if filleted, then treated as above.

Original Text · last edited 4 days ago

Red Herring à la Maître d'Hôtel.—Thoroughly
soak and dry some good red herring, then split them
down the back and toast or broil them for two or
three minutes; place on a hot dish with either a
pat of maître d'hôtel butter or a tiny pat of fresh
butter and a little finely minced chives or onion on
each; sprinkle it all with a little vinegar and serve
very hot garnished with fried, or snow potatoes.
These are still nicer if filleted, then treated as
above.

Notes

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