Salade de Bœuf aux Harengs

Beef and Herrings

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Small pieces of beef and cut fillets of herrings in equal parts. Dress with salt, pepper, very little oil, and instead of vinegar, the juice from the herrings. The kind of preserved herrings to be used for this is the kind called “Bismarck herrings” or harengs marines,1 not the smoked fillets of herring in oil.