990 Harengs à la Livonienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Select nice smoked herrings, fillet them and reserve the heads and tails.

Skin the fillets and cut the flesh into dice; add an equal quantity of diced cooked potatoes and russet apples, flavour with chopped parsley, chervil and fennel and mix with a little oil and vinegar.

Arrange the mixture on a dish in the shape of fish and place the heads and tails at either end to imitate whole herrings.