Salad Of Marinaded Herrings A La Riga Salade De Harengs Marines A La Riga

Cut eight or ten of Kriiger's fillets of herrings into small square pieces; slice four raw ripe tomatoes, peel three onions and cut them in slices as thin as a wafer, using Marshall's Vegetable Slicer (if possible) for the purpose, and steep them in tarragon vinegar for an hour before using. Place the tomatoes on the dish on which the salad is to be served, arrange the herrings on this, sprinkle over it a little salad oil, dry mustard and hard-boiled yolk of egg, and arrange all over this the slices of onion; cover the whole entirely with grated Parmesan cheese, sprinkle over the cheese a little chopped raw green parsley and coralline pepper, and serve for luncheon, second course, etc.

Salad Of Herrings With White Wine A La Zartz Salade De Harengs Au Vin Blanc A La Zartz

Take some of Kruger's fillets of herrings and cut them into one inch square pieces. Have some croutons of bread cut about the same size, fry the latter in clean boiling fat till a nice golden colour, and when cool place the squares of herring on them; arrange these on the dish on which they are to be served, cover them with finely-sliced peeled cucumber, well sprinkle with salad oil, a little mignonette pepper and chopped eschalot, garnish the corners of the dish with hard-boiled egg that is cut in quarters and seasoned with coralline pepper and salad oil, and serve for a savoury or luncheon dish.

Salad Of Herring In White Wine Salade De Hareng Au Vin Blanc

Pound in the mortar till smooth four of Kruger's marinaded fillets of herrings with six hard-boiled yolks of eggs and a dust of Marshall's Coralline Pepper; then rub the mixture through a fine wire or hair sieve, and mix with it. a quarter-pint of thick Mayonnaise sauce (vol. i.), and a quarter-pint of whipped cream; arrange this in the centre of the dish on which the salad is to be served, then cut some fillets of the herrings into two or three pieces, roll them in cylinder shape, and arrange them as a border round the centre; pick some well-washed crisp lettuce in small square pieces and mix them with three or four ripe raw tomatoes that have been peeled and the pips removed from them, and cooked beetroot cut in lengths of about one inch and a quarter of an inch thick (shreds of fresh crisp celery can also be added when in season); arrange these outside the herring, and then place round the edge of the dish a border of little croutons of bread, which have been cut to the same shape and size of the beetroot and fried in clean boiling salad oil or clarified butter till crisp, and then left till cold; sprinkle some picked leaves of tarragon and chervil lightly over the top of the salad when it is about to be served.

This is an excellent second-course or luncheon dish, or for any cold collation.

Herring Salad A La Leopold Salade De Harengs A La Leopold

Remove the bones and skin from some kippered herrings and cut the fish into strips an inch in length, steep them in salad oil seasoned with a little coralline pepper; cut into thin slices a small beetroot, four plainly boiled potatoes and two peeled onions, mix it with a quarter-pint of bottled or fresh nasturtium seeds chopped up, half a pint of young nasturtium leaves (if in season) that have been well washed and dried, season with a salad dressing prepared as below; dish up the salad in a pile, pour the dressing over, sprinkle some finely-shredded crisp cucumber and a little lobster coral or coralline pepper over it, place the prepared herrings crosswise on this and serve for a second course or ball-supper dish.