Fried herrings and onion sauce (stegt sild med logsauce)

Yield: 1 servings

Measure Ingredient
8 mediums Sized herrings
2 Eggs
Bread crumbs
4 tablespoons Flour
3 larges Onions, finely chopped
Salt to taste
Sugar to taste

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.

Posted by Stephen Ceideberg; March 9 1993.

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