| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Jewish |
Fish |
6 |
Servings |
INGREDIENTS
| 6 |
|
Filets of salt herring |
| 1 |
pt |
Light cream |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Pepper |
| 3 |
|
Bermuda onions; sliced |
|
|
Black and green olives for garnish (optional) |
INSTRUCTIONS
From: Ruth Heiges <heiges@post.tau.ac.il>
Date: Sat, 10 Aug 1996 19:27:07 +0300 (IDT)
These are also from "Memoirs & Menus," by Georges Spunt.
Soak herring in cold water for 8 hours, changing water twice. Then soak in
light cream, sugar and pepper for 4 hours. Drain, arrange on a platter.
Top with thinly sliced Bermuda onions and chill.
Enough for 12 as an appetizer cut into 2-inch pieces or for 6 as a fish
course, served on a bed of crisp lettuce garnished with olives.
JEWISH-FOOD digest 312
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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