Title: Fried Herrings and Onion Sauce (Stegt Sild Med Logsauce)
Categories: Danish, Seafood, Ceideburg 2
Yield: 1 servings
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.
