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Fried Herrings and Onion Sauce (Stegt Sild Med Logsauce)
8 md Sized herrings 2 Eggs Bread crumbs 4 tb Flour 3 lg Onions, finely chopped Milk Salt to taste Sugar to taste Butter Rinse and bone the herrings. Dip in flour (2 tablespoons), the beaten eggs and the bread crumbs. Fry in plenty of butter. Serve with onion sauce and boiled potatoes. To make the onion sauce melt 2 tablespoons of butter in a pot over a low flame. Stir in 2 tablespoons flour and add milk, keeping mixture smooth. Cook until thickened. Add onions and bring to a boil. (If desired onions may be boiled first in a little water). Season with salt and sugar. From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen, 1957. Posted by Stephen Ceideberg; March 9 1993. |
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Artichoke Bottoms and Shrimp with Shallot Vinaigrette
Peel and devein shrimp and steam in 1 inch of boiling water until curled and cooked through about 5 minutes. In a small bowl, whisk together lime juice and pulp, vinegar, oil, shallots and thyme. In a large serving dish, toss together artichoke and dressing. Add shrimp, chard, and sc (Upload by user)
TAG: shrimp, artichoke, ,
Peel and devein shrimp and steam in 1 inch of boiling water until curled and cooked through about 5 minutes. In a small bowl, whisk together lime juice and pulp, vinegar, oil, shallots and thyme. In a large serving dish, toss together artichoke and dressing. Add shrimp, chard, and sc (Upload by user)
TAG: shrimp, artichoke, ,
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