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home > recipes > salads and dressings > rothschild herring salad
from NY, USA prepared by my father when he was a chef for the Rothschild family in Holland many years ago ( Dad is now 90! ) 12 ounces of herring in wine sauce ( drain the liquid and onions well and reserve about 2 to 3 Tbs.liquid plus reserved onions ) 3 medium fresh beets cooked 2 medium tart apples, peeled and chopped ( tossed in some lemon juice to preserve color ) 1/4 cup walnuts chopped 2 hard boiled eggs chopped 1 cup cooked cold diced meats (one or all combinations of veal, chicken, pork, beef) 1/2 spear of a large dill pickle chopped The reserved onions diced Sauce: 1 to 2 Tbs of the reserved wine sauce Enough fine quality cherry (preferred) or strawberry marmalade- usually about a few tablespoons Salt and pepper Every diced or chopped ingredient should be about penny size for consistency. The flavor should be piquant and the sweetness derived from the marmalade.The salad should be made moist by the sauce and not juicy. The beets bring forth the rosy color. Combine every thing gently except for the sauce. For the sauce strain enough (start with 1 to 2 Tbs) of the marmalade through a fine strainer and mix with some of the reserved wine sauce to make the piquant flavor. Gently mix into the salad. Serve the salad on a bed of fresh salad greens. Serves about 6 to 8 Visit our web page, Home of: Joan's Culinary Baking Adventures http://www.pipeline.com/~rosskat/

Rothschild Herring Salad


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list all recipes for SALADS (258)
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keyword: rothschild
keyword: herring
keyword: salad
ethnicity: dutch
recipes for salads
recipes by butterflydog
Email Address:
(posted July 25, 2000)

from NY, USA

prepared by my father when he was a chef for the Rothschild family in Holland many years ago
( Dad is now 90! )

12 ounces of
herring in wine sauce ( drain the liquid and onions well and reserve about 2 to 3 Tbs.liquid plus reserved onions )
3 medium fresh beets
cooked
2 medium
tart apples, peeled and chopped ( tossed in some lemon juice to preserve color )
1/4 cup walnuts chopped
2
hard boiled
eggs chopped
1 cup
cooked cold diced meats (one or all combinations of veal, chicken, pork, beef)
1/2 spear of a large
dill pickle chopped
The reserved onions diced
Sauce:
1 to 2 Tbs of the reserved
wine sauce
Enough fine quality
cherry (preferred) or strawberry marmalade- usually about a few tablespoons
Salt and pepper

Every diced or chopped ingredient should be about penny size for consistency. The flavor should be piquant and the sweetness derived from the
marmalade.The salad should be made moist by the sauce and not juicy. The beets bring forth the rosy color.
Combine every thing gently except for the sauce. For the sauce strain enough (start with 1 to 2 Tbs) of the marmalade through a fine strainer and mix with some of the reserved
wine sauce to make the piquant flavor. Gently mix into the salad. Serve the salad on a bed of fresh salad greens.
Serves about 6 to 8

Visit our web page, Home of:
Joan's Culinary
Baking Adventures
http://www.pipeline.com/~rosskat/



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