990 Harengs à la Livonienne

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.