1183 Harengs à l’Esthonienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a mixture of a purée of salted herrings which have been soaked to remove the salt, with an equal amount of white breadcrumbs lightly fried in butter. To 200 g (7 oz) of this mixture add ½ dl (2 fl oz or ¼ U.S. cup) cream and 1 egg and mix together.

Cook as for pancakes using clarified butter.