These hors-d'oeuvres are at their best in the months of September and October, when the first shoals of herrings begin to appear. They can only be kept a few days, but they form an excellent dish, and their flavor is exquisite. Before serving them, it is only needful to skin them, whereupon they may be dished up with a little chopped parsley. Send a bowl of French beans to the table with them, the vegetables having been freshly cooked, kept somewhat firm, buttered, and not cooled. Some cooks serve the beans cold, in the form of a salad, but as a rule they are preferred hot with butter, while the herrings should be very cold.