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Herring Salad

From: [email protected] (Stephanie da Silva) Date: Wed, 8 Sep 1993 10:55:26 GMT From Great Dinners From Life 1 pound veal stew meat 2 tablespoons butter 1 tablespoon water 2 medium potatoes 3 eggs 3 5 ounce jars of Bismarck herring 2 tablespoons capers, drained 1 1/2 cups chopped red onion 1 1/2 cups chopped dill pickle 1/2 cup chopped parsley 1 2 ounce can flat anchovy fillets, drained 1 8 ounce can whole beets, drained Romaine lettuce 1 lemon, in small wedges Sour cream dressing Lightly brown the veal chunks in the butter, then add one tablespoon water, cover the pan and braise the veal for one hour. Let it cool, then trim the pieces and cut them into cubes. Meanwhile peel and dice potatoes; cook them in boiling salted water for 15 minutes or until tender. Drain and cool. Put the eggs in a saucepan, cover them with cold water, bring to a boil, cover pan and turn off heat. Let the eggs stand for 20 minuts. Cool them at once by putting them into cold water for a few minutes. Peel them and rice the whites and yolks separately by putting them through a sieve. Drain and trim the herring. Cut the fillets into one-half-inch squares. Mix the capers with the herring pieces. Finely chop the onion, pickle and parsley, julienne the beets. Refrigerate all ingredients covered, until you are ready to arrange the salad. Then set out the ingredients as attractively as you can. If you are using a round bowl, arrange them in wedges (like a pie). If you are using a platter arrange them in strips. Garnish with leaves of romaine and with the lemon wedges. At the table mix with ingredients together with about half the amount of the sour cream dressing. Pass the rest of the dressing in a small bowl. Sour Cream Dressing 1/4 cup butter 2 cups sour cream 1/2 cup vinegar 1 teaspoon paprika 1 teaspoon salt Freshy ground black pepper Melt the butter in a medium sized saucepan. Remove it from the heat and stir in the sour cream. Mix in the vinegar, paprika, salt and pepper. Put the dressing into a serving bowl and refrigerate until ready t

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