Chapter XIV · Fish · No. 763
763—Fresh Herrings
abundant and of excellent quality;
seldom used in first-class cookery, except, perhaps, for their milt.
Bloaters and kippered herrings are, with reason, preferred; of
these I shall speak later.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 763, p. 261. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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