Harengs a la Sainte Menehould
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.
Harengs a la Sainte Menehould. Split and bone tlie herrings^ let them lie in a little milk for two hours, dry tliem, then dip into a mixture of melted butter, yolks of eggs, salt and pepper and sweet herbs, cover them with brown crumbs of bread
Cook this with the app: pantry check, scaling, and the assistant.