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Easy
Published 1935
This dish is usually served as an hors-d’œuvre.
Soak the herrings in milk for about 1 hour. Put the wine and vinegar in a saucepan with the fish and, if necessary, add a little water. Add the sliced onion, the chopped garlic, herbs and a few peppercorns. Bring to the boil and simmer till the herrings are tender—this will not take more than a few minutes. Remove from the stock and, when cold, cover with a sauce made with a li