Chapter XI · Hors-d’Œuvres · No. 286
286—Red-herring Butter
Take the fillets of three red-herrings; remove the skins, and pound finely with three oz. of butter. Rub through a fine sieve.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 286, p. 140. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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