Herrings à la Portière
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- herrings
- as for Meunière
- mustard
- chopped parsley
- Beurre à la noisette
- vinegar
Instructions
- Cook the herrings as for "Meunière".
- Coat them with mustard and sprinkle with chopped parsley.
- Cover them with Beurre à la noisette.
- Finish by basting with a dash of vinegar swirled round the pan.