Marinaded Herrings A La Ravigote Harengs Marines D La Ravigote

Take some Kruger's marinaded fillets of herrings and stamp them out with a plain round cutter about an inch and a quarter in diameter; place these on a plate, sprinkle them with a little salad oil, and mask them alternately with hard-boiled yolk and white of egg that have been rubbed through a wire sieve, and finely chopped fresh green parsley; then arrange them on slices of hard-boiled egg that are sprinkled with chopped French gherkin; place in the centre of each a little cucumber salad, cut in Julienne shreds and mixed with a little oil and salt; place a little ball of caviar in the centre of the cucumber, and dish up on small fancy plates if for hors d'ceuvre, allowing one to each person, or, if required to be served for a savoury, dish them en couronne on a paper.

Fillets Of Herring A La Reginta Filets De Hareng A La Reginta

Take some Kruger'a marinaded fillets of herrings, trim them and roll up inside each a little lobster ragout, about the size of half a walnut; then dip the fillets into frying batter (vol. i.), and fry until a nice golden colour; take up, drain, and sprinkle each with lobster coral or coralline pepper, and serve on a dish-paper on a bed of hard-boiled yolk of egg that has been passed through a wire sieve and warmed between two plates and sprinkled with a little chopped fresh green parsley. Serve for a savoury or breakfast dish.

Lobster Ragout Fob Fillets Of Herring A La Reginta

Take two ounces of fresh butter and work it in a basin till like cream, add to it half a cooked hen lobster cut into tiny dice shapes, and two cut-up hard-boiled yolks of eggs; season with a little coralline pepper and a salt spoonful of anchovy essence, then use.

Fillets Of Herring A La Rowen Filets De Hareng A La Rowen

Take some croutons of fried bread in Lengths about three inches, and an inch and a quarter wide; on each place one of the prepared fillets of herring and garnish by means of a forcing bag and small rose pipe with Anchovy butter (vol. i. page 38) and little strips of French gherkin and hard-boiled white of egg. Dish up on a paper and garnish with hard-boiled yolk of egg, that has been rubbed through a wire sieve, and small red French chillies, and serve one to each person for savoury or hors d'ceuvre.

Marinaded Fillets Of Herring On Toast Filets De Harengs Marines Sur Croutes

Take a slice of stale tin bread and toast it, spread it over with butter and then place on it some of the prepared Kruger's fillets of herrings in white wine; sprinkle over with a little coralline pepper, and then place the toast on a baking-tin, and cover it over with a buttered paper; place it in a moderate oven and cook for about five minutes; then take up, sprinkle over a little raw chopped green parsley and lobster coral, and cut it into strips of about two and a half to three inches long. Dish up en couronne on a dish-paper on a hot dish, and serve at once for breakfast or a savoury.