A guide to modern cookery

upon them, and let them poach for fifteen minutes. Serve them very cold with the _marinade_, the roundels of carrot, and thin strips of onion. 354—LUCAS HERRINGS Raise the fillets from fine salted herrings, soak them first in cold water, and then in milk for an hour. Prepare a sauce as follows:—Beat up the yolks of two eggs in a bowl with salt and pepper and one tablespoonful of mustard; add five tablespoonfuls of oil and two of vinegar, proceeding as in the case of mayonnaise, and complete with shallots and one dessertspoonful of chopped chervil and gherkins. Season with cayenne, immerse the drained and dried fillets of herrings in this sauce, and send them to the table on a hors-d’œuvre dish. 355—HERRINGS A LA LIVONIENNE Take some fine salted herrings’ fillets, clean them, and cut them into dice. Place these in a bowl, and add thereto, in equal quantities, some cold, boiled potatoes and russet apples cut into dice, parsley, chervil, and chopped fennel and tarragon. Season with oil and vinegar, salt and pepper; make the preparation into shapes resembling herrings, and place the heads and tails, which should have been put aside for the purpose, at each extremity of every supposed herring. 356—HERRINGS A LA RUSSE Cut some fine, cleaned fillets of salted herrings into thin slices. Dish up, and alternate the rows of sliced fillets with rows of sliced, cold, boiled potatoes. Season with oil and vinegar, and finish up with chopped chervil, fennel, tarragon, and shallots. 357—HERRINGS WITH FRENCH BEANS These hors-d’œuvres can only be served at their best in the months of September and October, when the first shoals of herrings begin to appear. Dutch fishermen know of a means of salting and _marinading_ this fish, which greatly increases its value, and it is not unusual to pay as much as two or three shillings for one in the early part of the season. They can only be kept a few days, but they form an excellent dish, and their flavour is exquisite. Before serving them, it is only needful to skin them, whereupon they