Fillets Of Herring En Couronne Filets De Hareng En Couronne

Prepare some Anchovy biscuit paste (vol. i.); roll it out about a quarter of an inch thick, and with it line a round fleur ring that has been buttered and placed on a baking tin on a fold of buttered paper; line the paste with a piece of battered kitchen paper, and till up the centre with raw rice; place the fleur in a moderate oven and bake it for about fifteen minutes, then remove the paper with the rice, and fill up the inside of the fleur with fillets of herrings; place a band of buttered paper round the outside of the ring, allowing it to stand about two inches above the fleur. Prepare the souffle mixture as below, and with it completely cover over the fillets of herring; sprinkle the top over with a few browned bread crumbs, and return the fleur to the oven for about fifteen to twenty minutes; then take up and remove the outside band of paper, and with a slice place the fleur on a hot dish on a dish-paper; then remove the ring from it, and sprinkle all over the top with a hard-boiled yolk of egg that has been rubbed through a wire sieve, also a little finely chopped parsley and coralline pepper; serve for a second-course, luncheon, or savoury dish.

Fillets For Fillets Of Herring En Couronne

Take four nice fresh herrings (or very mild bloaters can be used when these are not in season), cleanse them, remove the fillets by means of a sharp knife and free them from all bone (and skin, should bloaters be used); bat the fillets out with a wet heavy kitchen knife or bat; season the inside of these fillets with a very little chopped parsley and eschalot, a slight dust of salt and Marshall's Coralline Pepper; then roll them up in cylinder shapes, and place each fillet separately in a little band of well-buttered foolscap paper; place these in a stewpan and squeeze over them the juice of a large lemon; cover up the stewpan and let them simmer on the side of the stove or in a very moderate oven for about fifteen minutes; then take up and remove the paper, and use as directed.

Souffle Mixture For Fillets Of Herring En Couronne

Put into a stewpan one ounce of butter, the same of flour, a pinch of salt, a dust of coralline pepper, one raw yolk of egg, one teaspoonful of French mustard, a dessertspoonful of chopped chutney and a small saltspoonful of mixed English mustard; mix with a gill and a half of milk and the liquor in which the fillets were cooked, and stir till it boils; then add the four raw soft roes of the herrings that have been rubbed through a sieve, a pinch of chopped parsley, and two whites of eggs that have been whipped very stiff with a pinch of salt. Mix up all together and use.

Fillets Of Herring Marinaded A La Darmstadt Filets De Hareng Marines A La Darmstadt

Take some of Kruger's marinaded fillets of herring, and roll them up with the skin outside, then cut each into four round slices; place these again together and put them in a little cup or on a plate; arrange on the top of each a little red pickled cabbage, and here and there some crisp cleansed radish and celery that has been mixed with a little oil, tarragon vinegar, chopped eschalot, and a little salt and mignonette pepper. Serve for a hors d'ceuvre or savoury.