BOILED HERRINGS À LA CRÊME

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

For the herrings

any quantity of herrings ↝ Fish, herring, Atlantic, raw [Finfish and Shellfish Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

For the sauce

six table-spoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
an ounce of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (5)

Boil any quantity of herrings you require ten minutes in water, with a little salt.
Dish them without a napkin.
Put six table-spoonfuls of cream in a stew-pan, with a little pepper and salt.
When nearly boiling add an ounce of fresh butter and the juice of half a lemon.
Stir it quickly, and pour it over the fish when sent to table.

Original Text

BOILED HERRINGS À LA CRÊME.

Boil any quantity of herrings you require ten minutes in water, with a little salt; dish them without a napkin. Have ready the following sauce: Put six table-spoonfuls of cream in a stew-pan, with a little pepper and salt. When nearly boiling add an ounce of fresh butter and the juice of half a lemon. Stir it quickly, and pour it over the fish when sent to table.

Notes

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