Paupiettes de Harengs (Boiled Herring Fillets)

Ingredients

• 4 to 5 salt herrings (Dutch herrings)
• 2 hard-boiled eggs
• 1 lemon
• 3 filleted anchovies
• 1^ oz. butter
• a pinch of cayenne
• season to taste (no salt)

Method

1. 1

   Steep the herrings in cold water for a few hours.

2. 2

   Fillet them, removing the white skin and all bones, cut each lengthways in two and pare neatly.

3. 3

   Put the trimmings of the fillets into a mortar together with the anchovies and pound till smooth, add the yolks of the hard-boiled eggs and the butter, season to taste, and mix thoroughly.

4. 4

   Put this through a fine sieve and spread the inside of the herring fillets with a layer of this puree; roll up neatly.

5. 5

   Dip the ends into finely chopped hard-boiled white of eggs.

6. 6

   Dish up, sprinkle over some lemon-juice, garnish with thinly-cut slices of lemon, gherkins, beetroot, and parsley; serve cold.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 499. The excerpt below is the record exactly as published.

Paupiettes de Harengs (Boiled Herring Fillets). — 4 to 5 salt herrings ( Dutch herrings), 2 hard-boiled eggs, 1 lemon, 3 filleted anchovies, 1^ oz. butter , a pinch of cayenne. Parsley, beet- root, and gherkins for garnish. Steep the herrings in cold water for a few hours. Fillet them, removing the white skin and all bones, cut each lengthways in two and pare neatly. Put the trimmings of the fillets into a mortar together with the anchovies and pound till smooth, add the yolks of the hard-boiled eggs and the butter, season to taste (no salt)

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