Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      medium        sized herrings
   2                    eggs
                        bread crumbs
   4      tablespoons   flour
   3      large         onions -- finely chopped
                        milk
                        salt to taste
                        sugar to taste
                        butter

Preparation:

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 and Son, Copenhagen, 1957.