987 Harengs à la Dieppoise

Name: Harengs à la Dieppoise
Cuisine: France
Ingredients: lemon; herrings; parsley stalks; shallots; thyme; onion rings; bayleaf; onion; carrot; vinegar; carrot; white wine; marinade; fresh herrings; boiling marinade

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Choose very fresh herrings. Clean them, arrange in a buttered shallow pan and cover with boiling marinade prepared in advance. The marinade is made with two-thirds white wine