Red Herrings a la Dauphin

Ingredients

• the herrings
• a slice of fresh butter
• a couple of eggs
• some savoury herbs
• fine bread crumbs
• a little cayenne

Method

1. 1

   Remove heads and backbones from the herrings.

2. 2

   Soak in warm milk and water for 2-3 hours, then drain and wipe.

3. 3

   Mix melted butter with beaten egg yolks and minced herbs, dip fish in this mixture, coat with bread crumbs, and broil until light brown.

4. 4

   Serve on hot buttered toasts with cayenne.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 101. The excerpt below is the record exactly as published.

RED HERRINGS, A LA DAUPHIN. Take off the heads, open the backs of the fish, and remove the back-bones : soak the herrings, should they be very dry, for two or three hours in warm milk and water, drain and wipe them. Dissolve a slice of fresh butter, and mix it with the beaten yolks of a couple of eggs and some savoury herbs minced small : dip the fish into these, and spread them thickly with fine bread crumbs ; broil them of a light brown, over a moderate fire, and serve them on hot buttered toasts, sprinkled with a little cayenne

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