FRIED HERRINGS & ONION SAUCE (STEGT SILD ME

• 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.