Herrings a la Russe
From Soyer's standard cookery, 1912
Serves 4
Must be done in the Soyer bag for perfection.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 76. The excerpt below is the record exactly as published.
Herrings a la Rnsse. Take four very fresh soft-roed herrings. Get the fishmonger to bone them for you. In the center of each place a big tea- spoonful of French mustard and a bit of butter. Dust lightly with black pepper, and place in a well-buttered bag. Add to them half a wineglassful of hock or sherry
Cook this with the app: pantry check, scaling, and the assistant.