Fillets of Herring à la Flensburg

Filets de Hareng à la Flensburg


Cut some little rounds of bread and fry them in clarified butter or boiling fat till a nice golden colour; roll up a small fillet or half a large one of Kruger’s ‘Filets de Hareng Marinés au Vin Blanc,’ putting inside a little finely chopped celery, and a little mustard and cress as a bouquet at the top. The celery after being chopped should be put in cold water till crisp, then drained and mixed with a little salad oil, tarragon vinegar, and a little chopped eschalot; arrange one fillet on each croûton, and serve one to each person.