Chapter XI · Hors-d’Œuvres · No. 356
356—Herrings à 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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 356, p. 153. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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