Fresh Herring, a l'Egyptienne

Ingredients

• four fresh herring
• season with salt
• and pepper
• fry in hot olive oil
• one sliced onion
• two peeled and quartered tomatoes
• one bay leaf
• one clove
• a sprig of thyme
• juice of two lemons
• chopped parsley

Method

1. 1

   Clean herring, season, and fry.

2. 2

   Remove fish, fry onion, add tomatoes and herbs, season, and simmer.

3. 3

   Return fish to pan, add lemon juice, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 231. The excerpt below is the record exactly as published.

Fresh herring, a 1'Egyptienne Small boiled potatoes Cucumber salad Chicken en cocotte, Bazar Cold asparagus, mustard sauce French pastry Assorted fruits Demi tasse Hard boiled eggs, vinaigrette. Remove the shells from six hard boiled eggs, and cut in two. Place them on a china platter, sprinkle with salt, pepper, chopped parsley, a little chopped chervil, one spoonful of vinegar and two of olive oil. Potage bouquetiere. Consomme, tapioca and printanier mixed. Fresh herring, a 1'Egyptienne. Clean four fresh herring, season with salt and pepper, and fry in hot olive oil. Remove the fish to a platter, and add to the frying pan one sliced onion, and fry until done. Then add two peeled and quartered tomatoes, one bay leaf, one clove, and a sprig of thyme. Season with salt and pepper, and simmer for a few minutes. Then put the fish back in the pan, add the juice of two lemons

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