Herring in Wine and Sour Cream

Title:
Herring in Wine and Sour Cream

Yield:
30 Servings

Categories:
Appetizers,
Seafood,
Jewish,
Passover




Ingredients:




------------------------------SOLOMON
(JJGF65A------------------------------


     6    MULT HERRINGS


   1/4 pt SCANT WHITE VINEGAR


     2    ONIONS; THINLY SLICED


     3    WHOLE BAY LEAVES


     1 ts PEPPERCORNS


   1/4 c  SCANT DRY WHITE WINE


     2 tb SUGAR






 CLEAN AND SOAK HERRING OVERNIGHT IN COLD WATER. BRING VINEGAR,ONION,


 PEPPERCORN,AND BAY LEAVES TO BOIL. ADD WINE AND HEAT,BUT DO NOT BOIL. SIEVE


 ROE TO ELIMINATE MEMBRANE;MIX WITH SUGAR AND SOUR CREAM. ADD TO ONION


 MIXTURE. FILLET AND CUT HERRING INTO PIECES. LAYER WITH SAUCE IN A JAR AND


 MACERATE,FOR A DAY. KEEP REFRIGERATED......


 Posted to JEWISH-FOOD digest V97 #228 by Nancy Berry 


 on Aug 09, 1997