Bismarck-Herring Sandwich

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Preparation info

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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Butter a thin slice of dark or light rye bread and cover with bits of Bismarck herring and thin onion rings. Garnish with a thin lettuce leaf, finely chopped parsley and bits of pimiento.

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