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Fried Herrings and Onion Sauce (Stegt Sild Med Logsauce)

	Category	Seafood Recipes
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Ingredients And Procedures

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.

Posted by Stephen Ceideberg; March 9 1993.

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<h1>Fried Herrings and Onion Sauce (Stegt Sild Med Logsauce)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>8 md Sized herrings <P>2 Eggs <P>Bread crumbs 4 tb Flour <P>3 lg Onions, finely chopped <P>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. <P>Posted by Stephen Ceideberg; March 9 1993. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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