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Fried Fresh Herring in Paper a la Bearnaise
From The Swedish, French, American cook book, 1918
Serves 1
Serve for dinner.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 150. The excerpt below is the record exactly as published.
Fried Fresh Herring in Paper a la Bearnaise Hareng frais, frit en Papilotte, a la Bearnaise Select a nice fresh herring; scale, clean, and wash well. Put on a sheet of paper; sprinkle with pepper and salt; put a piece of butter inside the fish
Cook this with the app: pantry check, scaling, and the assistant.