| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
Appetizers-, Brunch |
50 |
Servings |
INGREDIENTS
| 1 |
qt |
Bottle herring in wine sauce; skinned |
| 3 |
md |
Onions |
| 3 |
lg |
Eggs |
| 6 1/2 |
ts |
Sugar |
| 3 |
ts |
Prepared mustard |
| 1 1/2 |
ts |
White wine vinegar |
| 2 |
c |
Sweet cream |
INSTRUCTIONS
Empty the herring into a colander; remove and discard the onion. Wash
herring gently in cold water to remove the wine sauce flavor.
Cut into bite-sized pieces. Slice onions finely. Separate rings and wash in
cold water. Layer herring and onion rings into bowl.
Beat eggs, sugar, mustard and vinegar in top of double boiler. Warm slowly
and stir constantly- do not allow to curdle- until mixture thickens. Cool.
Add cream. Pour over herring. Cover. Refrigerate overnight.
Serve with crackers, bread and bagels.
Yield: about 50 bite-sized pieces
This recipe is an "Editor's Choice."
The Chosen- Appetizers and Desserts Edited by Marilyn Stone The Triad
Publishing Co., Gainesville, FL 1982 ISBN 0-937404-11-X
Recipe by: The Chosen- Appetizers and Desserts p. 42
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Sep 27,
1998, converted by MM_Buster v2.0l.
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