| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Salt herring |
| 1/2 |
|
Onion |
| 1 |
|
Apple; peeled and cored |
| 4 |
|
Hard-cooked egg yolks |
| 2 |
sl |
White bread; trimmed |
| 1/4 |
c |
Cider vinegar |
| 3 |
tb |
Salad oil |
| 1 |
ts |
Sugar |
INSTRUCTIONS
Georganne Burke requested herring recipes. Here are some from the Molly
Goldburg Jewish cookbook:
Soak the herring in water to cover overnight, changing the water at least
twice. Drain well. Fillet the herring carefully. Chop the onion and apple
together. Add the herring and egg yolks. Chop again. Soak the bread in the
vinegar, and add, together with the oil and sugar. Chop until very fine and
well blended. Serve cold as an appetizer, cocktail spread, or on lettuce
leaves as a fish course. Posted to JEWISH-FOOD digest V97 #233 by Minelle
Paloff <cen17268@centuryinter.net> on Aug 31, 1997
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