Harengs a la Maitre d'Hotel
From The profession of cookery, from a French point of view, 1894
Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 72. The excerpt below is the record exactly as published.
areng-s a la Maitre d'Hotel. Clean well some herrings, split and bone them; broil them over a clear fire, then lay on a hot dish, spread over them butter mixed with dried parsley, salt and pepper. Squeeze the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.