Fillets of Herring à la Flensburg

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

for the croûtons

some little rounds of bread ↝ Bread, vegetable [Yeast breads]
clarified butter or boiling fat ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
boiling fat

for the herring

a small fillet or half a large one of Kruger's 'Filets de Hareng Marinés au Vin Blanc,'
a little finely chopped celery ↝ Celery, raw [Vegetables and Vegetable Products]
a little mustard and cress ↝ Mustard greens, raw [Vegetables and Vegetable Products]
a little salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
tarragon vinegar
a little chopped eschalot

Instructions (4)

Cut some little rounds of bread and fry them in clarified butter or boiling fat till a nice golden colour.
Roll up a small fillet or half a large one of Kruger's 'Filets de Hareng Marinés au Vin Blanc,' putting inside a little finely chopped celery, and a little mustard and cress as a bouquet at the top.
The celery after being chopped should be put in cold water till crisp, then drained and mixed with a little salad oil, tarragon vinegar, and a little chopped eschalot.
Arrange one fillet on each croûton, and serve one to each person.

Original Text

Fillets of Herring à la Flensburg.
(Filets de Hareng à la Flensburg.)
Cut some little rounds of bread and fry them in clarified butter or boiling fat till a nice golden colour; roll up a small fillet or half a large one of Kruger's 'Filets de Hareng Marinés au Vin Blanc,' putting inside a little finely chopped celery, and a little mustard and cress as a bouquet at the top. The celery after being chopped should be put in cold water till crisp, then drained and mixed with a little salad oil, tarragon vinegar, and a little chopped eschalot; arrange one fillet on each croûton, and serve one to each person.

Notes

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