Herring Livonienne

Ingredients

• two salted herrings
• one sliced boiled potato
• a peeled apple
• one spoonful of olive oil
• the juice of two lemons

Method

1. 1

   Soak the herrings in cold water for two hours.

2. 2

   Skin and bone them, then cut into half-inch squares.

3. 3

   Mix with the boiled potato and apple.

4. 4

   Season with salt, pepper, olive oil, and lemon juice.

5. 5

   Serve on a celery dish with chopped tarragon and parsley.

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 228. The excerpt below is the record exactly as published.

Herring Livonienne Waffles Eggs en cocotte, R'ibeaucourt Honey in comb Beef tongue, Menschikoff English breakfast tea Potato salad Roquefort cheese and crackers Coffee DINNER Cream of peas, Suzon Celery. Radishes. Pickles Fillet of pompano, Pocharde Roast tame duckling, apple sauce Fried sweet potatoes Succotash Stewed tomatoes Chocolate ice cream Macaroons Demi tasse Herring, Livonienne. Soak two salted herrings in cold water ior two hours. Then skin and bone them, and cut in half inch squares. Add one sliced boiled potato, and a peeled apple cut in small squares. Salt a little if necessary, season with pepper, one spoonful of olive oil and the juice of two lemons

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