| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Jewish |
Appetizers, Seafood, Jewish, Passover |
30 |
Servings |
INGREDIENTS
| 6 |
|
MULT HERRINGS |
| 1/4 |
pt |
SCANT WHITE VINEGAR |
| 2 |
|
ONIONS; THINLY SLICED |
| 3 |
|
WHOLE BAY LEAVES |
| 1 |
ts |
PEPPERCORNS |
| 1/4 |
c |
SCANT DRY WHITE WINE |
| 2 |
tb |
SUGAR |
INSTRUCTIONS
SOLOMON (JJGF65A
CLEAN AND SOAK HERRING OVERNIGHT IN COLD WATER. BRING VINEGAR,ONION,
PEPPERCORN,AND BAY LEAVES TO BOIL. ADD WINE AND HEAT,BUT DO NOT BOIL. SIEVE
ROE TO ELIMINATE MEMBRANE;MIX WITH SUGAR AND SOUR CREAM. ADD TO ONION
MIXTURE. FILLET AND CUT HERRING INTO PIECES. LAYER WITH SAUCE IN A JAR AND
MACERATE,FOR A DAY. KEEP REFRIGERATED......
Posted to JEWISH-FOOD digest V97 #228 by Nancy Berry <nlberry@prodigy.net>
on Aug 09, 1997
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”