1762 Harengs à la Nantaise

Name: Harengs à la Nantaise
Cuisine: France
Ingredients: butter; melted butter; pepper; english mustard; salt; purée; egg; roes; fish; clarified butter; soft roes; herrings; flour

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Use herrings with soft roes and incise with shallow cuts on both sides; flour, egg and breadcrumb them and shallow fry in