993 Harengs à la Russe

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cut fillets of smoked herring into thin slices and arrange in a dish, overlapping and alternating with slices of cooked potatoes. Sprinkle with oil and vinegar and a little chopped chervil, shallot, fennel and tarragon.