Strazburger Kartoffeln

Strasburg Potatoes

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 1 lb. of potatoes
  • 2 salt herrings, herring roe
  • 1 onion
  • 1 cup of milk
  • 2 or 3 tablespoons of stock
  • 2 tablespoons of butter
  • 1 tablespoon of flour, Parmesan cheese, breadcrumbs, salt and pepper.


Boil or steam the potatoes, peel and cut into slices, not too thin. Skin, bone and fillet the herrings, which should have been soaked in milk for 2 hours, and chop them. Put the potatoes and the chopped herrings on a buttered fireproof dish and pour the following sauce over them: Chop the onion and cook in the butter till slightly yellow, but without browning. Add a cup of warm milk, the stock, and the roe, previously blanched and rubbed through a sieve. Season with salt and pepper and pour over the potatoes. Sprinkle with grated Parmesan cheese and breadcrumbs, dot with pats of butter and put in a moderate oven for 20 minutes.