Red Herring à la Maitre d’Hotel

Name: Red Herring à la Maitre d’Hotel
Ingredients: some good red herring; a pat of maitre d’hotel butter; a tiny pat of fresh butter; a little finely minced chives or onion; a little vinegar; garnished with fried, or snow potatoes

From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904

Filleting the herring before cooking enhances the dish.

Presented as published in 1904. 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 The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 28. The excerpt below is the record exactly as published.

Red Herring a, la Maitre d’Hot.l. — Thoroughly soak and dry some good red herring, then split them doAvn the back and toast or broil them for two or three minutes ; place on a hot dish with either a pat of maitre d’hotel butter or a tiny pat of fresh butter and a little finely minced chives or onion on each ; sprinkle it all with a little vinegar and serve very hot garnished with fried, or snow potatoes

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