(Recipe #86, page 144)
After refreshing and drying the herring, cut the heads a bit smaller on both sides, remove the eyes, and grill the fish well on a gridiron. Place them in pot with lemon slices, bay leaves, coarsely ground pepper, and allspice, and pour salad oil over them. Continue reading
(Recipe #85, pages 143 – 144)
Prepare the herring as above, soaking them in water or preferably milk for two days to extract the salt completely. Then gut the fish and cut the flesh smooth. Layer the fish in a preserving jar or stoneware crock with whole shallots or small onions, capers, cloves, pepper, lemon slices, and a few bay leaves, and cover with vinegar. The milt can also be passed through a sieve and combined with vinegar to make a thick sauce and poured over the herring. Continue reading
(Recipe #76, page 142)
Toast slices of wheat bread (preferably made with milk) or brown them in butter, or else dip them in milk and egg and quickly fry them lightly in melted butter. Then brush the slices with the sauce described below and cover them with anchovies prepared as in section I, no. 21. Continue reading
(Recipe #160, page 116)
Quarter the cold birds, lay them on an appropriate platter, and pour the following sauce over them: 3–4 tablespoons of good salad oil, 2–3 tablespoons of white calf’s foot jelly [calves’ feet in aspic], 2 tablespoons of tarragon vinegar, very finely minced shallots and tarragon, some pepper and salt. Stir together until the sauce thickens.
Translated by David Green.