Fillets of Herring Marinated à l'Espagne

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)
Instructions (9)
  1. Marinate some fillets of herring or use those ready prepared (see previous recipes).
  2. Mask the fillets with chopped olives inside.
  3. Roll up the fillets.
  4. Fill each rolled fillet with hard boiled yolk of egg that has been rubbed through a wire sieve and mixed with chopped tarragon, chervil, and coral.
  5. Brush the fillets over with aspic jelly.
  6. Sprinkle with coral.
  7. Place them on croûtons ornamented with butter by means of a fancy pipe.
  8. Sprinkle lightly with chopped tarragon.
  9. Serve for hors-d'œuvre or savoury, or for breakfast.
Original Text
Fillets of Herring Marinated à l'Espagne. (Filets de Hareng Marinés à l'Espagne.) Marinate some fillets of herring or use those ready prepared (see previous recipes), and mask them with chopped olives inside, roll up and fill each with hard boiled yolk of egg that has been rubbed through a wire sieve and mixed with chopped tarragon, chervil, and coral. Brush the fillets over with aspic jelly and sprinkle with coral; place them on croûtons ornamented with butter by means of a fancy pipe and sprinkle lightly with chopped tarragon. Serve for hors-d'œuvre or savoury, or for breakfast.
Notes
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