Fried Herrings And Onion Sauce (Stegt Sild Med Logsauce)

Course : Seafoods
Serves: 1
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8 medium sized herrings
2 large eggs
1 Cup bread crumbs
4 tablespoons flour
3 large onions -- finely chopped
1 Cup milk
1 teaspoon salt to taste
1 tablespoons sugar to taste
1 tablespoons butter

Preparation / Directions:

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.

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