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Recipe by: delany
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See below ingredients and instructions of the recipe
6 MULT HERRINGS
1/4 pt SCANT WHITE VINEGAR
2 THINLY SLICED ONIONS
3 WHOLE BAY LEAVES
1 ts PEPPERCORNS
1/4 c SCANT DRY WHITE WINE
2 tb SUGAR
CLEAN AND SOAK HERRING OVERNIGHT IN COLD WATER.BRING
VINEGAR,ONION, PEPPERCORN,AND BAY LEAVES TO BOIL.ADD WINE AND
HEAT,BUT DO NOT BOIL.SEIVE ROE TO ELIMINATE MEMBRANE;MIX WITH SUGAR
AND SOUR CREAM.ADD TO ONION MIXTURE.FILLET AND CUT HERRING INTO
PIECES.LAYER WITH SAUCE IN A JAR AND MASRINATE,FOR A DAY.KEEP
REFRIGERATED......
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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