993 Harengs à la Russe

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.