Lucas Herrings

Ingredients

• the yolks of two eggs
• one tablespoonful of mustard
• five tablespoonfuls of oil
• two of vinegar
• one dessertspoonful of chopped chervil
• salt and pepper
• and gherkins

Method

1. 1

   Soak the fillets of salted herrings in cold water, then in milk for an hour.

2. 2

   Prepare a sauce by beating the yolks of eggs with salt, pepper, and mustard.

3. 3

   Add oil and vinegar, mixing as for mayonnaise, and complete with shallots and chopped chervil and gherkins.

4. 4

   Immerse the drained and dried fillets in this sauce and serve on a hors-d'œuvre dish.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 92. The excerpt below is the record exactly as published.

LUCAS HERRINGS Raise the fillets from fine salted herrings, soak them first in cold water, and then in milk for an hour. Prepare a sauce as follows :—Beat up the yolks of two eggs in a bowl with salt and pepper and one tablespoonful of mustard; add five tablespoonfuls of oil and two of vinegar, proceeding as in the case of mayonnaise, and complete with shallots and one dessertspoonful of chopped chervil and gherkins

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