RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Herring, Grandmama's Marinated - dairy
Serves: 6 servings as a fish course; 12 as an hors d'oeuvre
6 filets of salt herring
1 pint light cream
1/2 tsp sugar
1/4 tsp pepper
3 Bermuda onions, sliced
Black and green olives for garnish (optional)
Soak herring in cold water for 8 hours, changing water twice. Then soak in
light cream, sugar and pepper for 4 hours.
Drain, arrange on a platter on a bed of crisp lettuce garnished with olives.
Top with thinly sliced Bermuda onions and chill.
From "Memoirs and Menus -- The Confessions Of A Culinary Snob,"
by Georges Spunt
