Herring Salad, Moscovite

Ingredients

• half a dozen salted herrings
• two pickled beets
• two hard-boiled eggs
• two spoonfuls of fresh-grated horseradish
• a little salt
• fresh-ground black pepper
• one spoonful of tarragon vinegar
• two spoonfuls of olive oil
• a little chopped cloves and parsley

Method

1. 1

   Soak herrings in cold water for two hours.

2. 2

   Skin, remove bones, slice thin, and place on a platter.

3. 3

   Chop beets and place around herring.

4. 4

   Chop whites and yolks of eggs and place on top.

5. 5

   Pour dressing made from horseradish, salt, pepper, vinegar, olive oil, and chopped cloves and parsley over all.

Nutrition per serving

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 196. The excerpt below is the record exactly as published.

Herring salad, Moscovite Oatmeal with cream Eggs, Germaine ^ Crescents Lamb chops saute, aux fines herbes Chocolate with whipped cream Peas and shallots in cream Mashed potatoes au gratin Lemon pie, special Coffee DINNER German carrot soup Salami. Green olives. Celery Sand dabs, Gaillard Braised beef, comfortable Green corn Potato croquettes Romaine salad Fancy ice cream Assorted cakes Coffee Herring salad, Moscovite. Soak half a dozen salted herrings in cold water for two hours. Then skin them, remove the bones, slice very thin, and place on a china platter. Chop two pickled beets, and place around the herring. Chop separately the whites and yolks of two hard-boiled eggs, and place on top of the herring. Pour the following dressing over all : Put in a bowl two spoonfuls of fresh-grated horseradish, a little salt and fresh-ground black pepper, one spoonful of tarragon vinegar, two spoonfuls of olive oil, and a little chopped cloves and parsley

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