237 Beurre de Hareng

Herring Butter

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Scale 3 large smoked, salted herrings, remove the fillets and cut into dice; pound them finely and add and mix in 250 g (9 oz) butter. Pass through a fine sieve.