Herrings Paysanne
From Soyer's standard cookery, 1912
Serves 4
Best in September and October.
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 227. The excerpt below is the record exactly as published.
Herrings Paysanne. These hors-d'oeuvres are at their best in the months of Sep- tember and October, when the first shoals of herrings begin to appear. They can only be kept a few days, but they form an excellent dish, and their flavor is exquisite. Before serving them, it is only needful to skin them, whereupon they may be dished up with a little chopped parsley. Send a bowl of French beans
Cook this with the app: pantry check, scaling, and the assistant.