Fillets of Herring Marinaded à l’Espagne

Filets de Hareng Marines a l’Espagne


Marinade some fillets of herring or use those ready prepared (see recipes), and mask them with chopped olives inside, roll up and fill each with hard boiled yolk of egg that has been rubbed through a wire sieve and mixed with chopped tarragon, chervil, and coral. Brush the fillets over with aspic jelly and sprinkle with coral; place them on croutons ornamented with butter by means of a fancy pipe and sprinkle lightly with chopped tarragon. Serve for hors-d’œuvre or savoury, or for breakfast.