Smoked Herrings à la Bruxelloise

Ingredients

• the herrings
• a large lump of butter
• some chopped mushrooms
• parsley
• mixed herbs
• chives
• eschalots
• a little garlic
• white pepper
• olive oil
• grated bread crust

Method

1. 1

   Hold the herrings over hot steam or cinders, after which skin and fillet them.

2. 2

   Oil a large paper case, and place the fillets round it; stir some chopped mushrooms, parsley, mixed herbs, chives, eschalots, a little garlic, and white pepper into a large lump of butter, spread a layer of this stuffing between each fillet, sprinkle with olive oil and grated bread crust; broil on the gridiron over a quick fire, and when done, dish up in the case, and hand pieces of lemon separately.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 140. The excerpt below is the record exactly as published.

Smoked herrings à la bruxelloise. Poulet à la Marengo. Chicken à la Marengo. Filet de porc rôti. Roast fillet of pork. Pommes sautées. Fried potatoes. Gelée au marasquin. Maraschino jelly. Smoked herrirgs à la Bruxelloise. Hold the herrings over hot steam or cinders, after which skin and fillet them, oil a large paper case, and place the fillets round it ; stir some chopped mushrooms, parsley, mixed herbs, chives, eschalots, a little garlic, and white pepper into a large lump of butter, spread a layer of this stuffing between each fillet, sprinkle with olive oil and grated bread crust

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