1758 Harengs à la Calaisienne

Name: Harengs à la Calaisienne
Cuisine: France
Ingredients: herrings; mushrooms; fish; butter; shallots; maître d’hôtel butter; parsley; soft roes

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Clean the herrings, open them from the back and remove the backbones. Stuff with hard or soft roes mixed with Maître d’Hôtel Butter which has been mixed with 25