Herrings à la Paramé
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- herrings
- seasoning
- butter
- 1 spoonful stiff Duxelles
Instructions
- Score the herrings, season them and stiffen them in butter.
- Put each one into an oval papillote with 1 spoonful of stiff Duxelles.
- Complete the cooking in the oven.