Recipe#6309

Title: Fried Herrings and Onion Sauce (Stegt Sild Med Logsauce)

  From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen,
  1957.
  
  Posted by Stephen Ceideberg; March 9 1993.

      8 md Sized herrings
      2    Eggs
           Bread crumbs
      4 tb Flour
      3 lg Onions, finely chopped
           Milk
           Salt to taste
           Sugar to taste
           Butter
 
  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.