Dried Herrings aux Fines Herbes

Ingredients

• four dried herrings
• about half a teaspoonful to each fish finely minced shallot or chives and parsley
• a few fresh breadcrumbs
• tiny bits of butter
• a tiny grate of nutmeg
• a good dust of pepper

Method

1. 1

   Bone four dried herrings, fill the cavities with a little finely minced shallot or chives and parsley.

2. 2

   Add a few fresh breadcrumbs and tiny bits of butter.

3. 3

   If liked, a tiny grate of nutmeg may be added as well as a good dust of pepper.

4. 4

   Put into a well-greased bag, and bake in the oven for 10 minutes.

5. 5

   Dish up and serve as hot as possible.

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 28. The excerpt below is the record exactly as published.

Dried Herrings aux Fines Herbes. — Few people know how very nice smoked and dried fish can be when cooked in a paper-bag and seasoned in the French fashion. Take four dried herrings, bone them, fill the cavities with a little (about half a teaspoonful to each fish) finely minced shallot or chives and parsley. Add a few fresh breadcrumbs and tiny bits of butter. If liked, a tiny grate of nutmeg may be added as well as a good dust of pepper

Cook this with the app: pantry check, scaling, and the assistant.