Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Salt herring fillets |
| ⅓ cup | Dry bread crumbs |
| ¼ cup | Flour |
| 1 \N | Egg |
| 2 tablespoons | Light cream |
| 4 tablespoons | Unsalted butter |
Soak the herring in water to cover overnight. Change the water once.
Drain. Mix the bread crumbs and flour on a piece of waxed paper.
Beat the egg and cream together in a shallow bowl. Dip the herring in the bread-crumb mixture, the egg mixture and then again in the bread-crumb mixture. Melt 2 tablespoons butter in a skillet. Brown the herring on both sides, adding butter as needed. Serves 4 to 6.
Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44Aon 03-08-1995 Recipe By : Jennie Grossinger - "The Art Of Jewish