| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Danish | Ceideburg 2, Danish, Seafood | 1 | Servings |
INGREDIENTS
| 8 | Sized herrings | |
| 2 | Eggs | |
| Bread crumbs | ||
| 4 | T | Flour |
| 3 | Onions, finely chopped | |
| Milk | ||
| Salt to taste | ||
| Sugar to taste | ||
| Butter |
INSTRUCTIONS
1957 Rinse and bone the herrings. Dip in flour (2 tablespoons), the beaten eggs and the bread crumbs. Fry in plenty of butter. Serve with onion sauce and boiled potatoes. To make the onion sauce melt 2 tablespoons of butter in a pot over a low flame. Stir in 2 tablespoons flour and add milk, keeping mixture smooth. Cook until thickened. Add onions and bring to a boil. (If desired onions may be boiled first in a little water). Season with salt and sugar. From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen, Posted by Stephen Ceideberg; March 9 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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