Fresh herring after the soup

(Recipe #79, page 143)

Prepare the herring as described in section I, no. 60 and cut them into diagonal pieces. Make a small wave of fresh butter in the middle of a dish with herring on both sides, or make a ring of herring slices around the butter, surrounded by overlapping white bread canapés. The dish should be passed with a dessert knife and a fork.

Translated by David Green.

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