352—Salad of Filleted Salted Herrings

Remove the fillets whole; take off the skins; set to soak and then trim them. Dish, and cover them with the following sauce:—Add the purée of eight soft roes, moistened with two tablespoonfuls of vinegar, to four tablespoonfuls of mayonnaise. Season with onion, parsley, chervil, chives, and tarragon, all finely chopped; flavour moderately with cayenne.