Red Herrings, À La Dauphin

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (6)
  1. Take off the heads, open the backs of the fish, and remove the backbones.
  2. Soak the herrings, should they be very dry, for two or three hours in warm milk and water, drain and wipe them.
  3. Dissolve a slice of fresh butter, and mix it with the beaten yolks of a couple of eggs and some savoury herbs minced small.
  4. Dip the fish into these, and spread them thickly with fine bread-crumbs.
  5. Broil them of a light brown, over a moderate fire.
  6. Serve them on hot buttered toasts, sprinkled with a little cayenne.
Original Text
RED HERRINGS, À LA DAUPHIN. Take off the heads, open the backs of the fish, and remove the backbones: soak the herrings, should they be very dry, for two or three hours in warm milk and water, drain and wipe them. Dissolve a slice of fresh butter, and mix it with the beaten yolks of a couple of eggs and some savoury herbs minced small: dip the fish into these, and spread them thickly with fine bread-crumbs; broil them of a light brown, over a moderate fire, and serve them on hot buttered toasts, sprinkled with a little cayenne.
Notes
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