(1174). Herrings, Fresh, A La Calaisienne (Harengs Frais A La Calaisienne)

A sea fish of the genus Clupea. Split as many herrings as needed through the entire back, and take out the middle bone. Stir into some fresh butter, salt, parsley, chopped up mushrooms, and lemon juice; stuff all the herrings with this butter, and lay the milts with the eggs already fried in the center; close up the herrings, and wrap them in a double sheet of paper; broil them over a slow fire, unwrap and serve very hot.

(1175). Herrings, Fresh, Mustard Or Thickened Maitre D'Hotel Sauce (Harengs Frais, Sauce Montarde Ou Maitre D'Hotel Liee)

Choose very full herrings, clip off the fins, cut incisions on the backs, and lay the fish on a dish; season, sprinkle with oil, then range them on a hot broiler, and broil them over a good fire, turning them round; eight or ten minutes suffices to cook them. Dress them on a dish, and serve a mustard sauce separately, prepared as follows: Put some lean veloute (No. 416) into a saucepan, season well, and butter profusely; into this mix a quarter as much common mustard. Pour the sauce into a sauce-boat and serve with the herrings, or else serve a thickened maitre d'hotel sauce (No. 493).

(1176). Herrings, Fresh, Pahpiettes With Milts (Harengs Frais, Paupiettes Aux Laitances)

Suppress the skin, head, and thin tail parts of the herrings; open them to remove the main back bone, then remove the two fillets and pare them oblong; cover the side the skin was taken from with a layer of fish quenelle forcemeat (No. 90), with cooked fine herbs (No. 385), and roll them into cork-shaped pieces; range these in buttered tin rings any size that may be convenient, having them the shape of a bung; set them on a dish, pour over a little butter and court bouillon (No. 38), and cook in a moderate oven for fifteen to twenty minutes. When done dress them in the center of a dish and surround with small cases of milts prepared as follows: Fry a shallot in butter with chopped parsley and fresh mushrooms likewise chopped; season with salt, pepper, and lemon juice; let get cold, then mix in with these the same quantity of fish forcemeat (No. 90). Cover the bottom and sides of some previously oiled paper cases stiffened in the oven, fill the centers with herring milts, and cover with the remainder of the preparation; on each one place a channeled mushroom head (No. 118), and then cook in a slow oven; cover the paupiettes with crawfish butter sauce (No. 573), and serve with a sauce-boat of the same.

(1177). Herrings, Salt, With Mashed Potatoes (Harengs Sales A La Pur6e De Pommes De Terre)

Soak the herrings in cold water for six hours, changing the water frequently; split them in two the whole length of the back, and unsalt them in milk for two hours; drain, wipe dry, and fry them in fresh butter; dress on a dish over potatoes mashed with cream (No. 2798).

(1178). Herrings - Smoked And Salted - With Cream (Harengs Fumes A La Creme)

Split the smoked herrings in two the entire length of the back; close them up and lay them in a saucepan with half milk and half cream, just sufficient to cover; boil them slowly until thoroughly done, then serve on a very hot dish with branches of green parsley around, and send to the table with a separate sauce-boat of cold, thick cream.