Creamed Herring

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Cuisine: English

Main Ingredient: Herring

Category: Breakfast and Brunch

Difficulty: 1/10

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Creamed Herring

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1 qt Bottle herring in wine
3 mdOnion; s
3 lgEggs;
6 1/2 teaspoonSugar;
3 ts preparedmustard;
1 1/2 teaspoonWhite wine; vinegar
2 c sweetcream;


1Empty the herring into a colander; remove and discard the onion. Wash herring gently in cold water to remove the wine sauce flavor. Cut into bite-sized pieces. Slice onions finely. Separate rings and wash in cold water. Layer herring and onion rings into bowl. Beat eggs, sugar, mustard and vinegar in top of double boiler. Warm slowly and stir constantly- do not allow to curdle- until mixture thickens. Cool. Add cream. Pour over herring. Cover. Refrigerate overnight. Serve with crackers, bread and bagels. Yield: about 50 bite-sized pieces This recipe is an "Editors Choice." The Chosen- Appetizers and Desserts Edited by Marilyn Stone The Triad Publishing Co., Gainesville, FL 1982 ISBN 0-937404-11-X Recipe by: The Chosen- Appetizers and Desserts p. 42 Posted to JEWISH-FOOD digest by Linda Shapiro <> on Sep 27, 1998, converted by MM_Buster v2.0l.
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