HERRINGS



Herrings a la Francaise.

Since herrings arc so nutritious, they may
well be served for mid-day meals with
potatoes or some other vegetable, or, during
summer with salad. Potato salad made
with new potatoes, a little minced onion
or shallot and minced parsley, bound with
mayonnaise, goes excellently with cold
herrings. So does Russian salad. You
can make this with all sorts of cold left-
over vegetables like green peas, carrots,
French beans, etc., mixed with mayon-
naise sauce.

Try cooking them French fashion, too.

HERRINGS    A    LA
FRANCAISE.

Wash, scale, remove heads and tails,
bone and fillet the herrings. Wash the
roes, season the fillets with salt, pepper,
a dash of nutmeg and a little lemon juice.
Sprinkle with finely minced parsley. Roll
them up, putting the roes inside.    Wrap

each in buttered paper, set in a greased
baking dish, and bake in a moderate oven
till the paper puffs out. Remove the
paper and serve.

NORMANDY     HERRINGS.

ingredients : I herring and i slice of
bread per person, a little anchovy essence,
straw potato, anchovy sauce, and dripping.

method : Clean, scale, behead, bone
and fillet the herrings, then grill. Fry the
bread in dripping, drain, then spread
lightly with anchovy essence. Put 2 fillets
of herring on each slice of fried bread,
arrange straw potatoes around and serve
with anchovy sauce or with tomato sauce.

But if you are a busy mother with a day's
washing or ironing confronting you, fancy

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